Grandma Mcdaniels Huckleberry Pie Food

HUCKLEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.

GRANDMA MCDANIEL'S HUCKLEBERRY PIE

Steps:

• Have pastry for a double crust pie ready, with bottom crust in pie pan. Preheat oven to 400* but reduce heat according to directions below.
• Use another pie pan to measure out fresh huckleberries. Not too full.
• Empty berries in bowl. Coat with sugar and flour.
• Place berries in pastry covered pie pan. Place second crust on top. Seal edges. Cut slits in top.
• Place foil or drip pan on lower rack to catch drips.
• Bake pie for 10 - 15 minutes. (Slightly browned on top.)Then reduce heat to 350*.
• Bake at 350* 30 min. longer

GARDEN HUCKLEBERRY PIE

Steps:

• Preheat oven to 375°F.
• Stem, wash and drain huckleberries.
• Place berries in a heavy pot, cover with cold water and bring to a slow boil.
• Cook until soft.
• Drain; mash berries with a potato masher to break their skins.
• Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
• Cook for about five minutes, stirring constantly, until the mixture thickens.
• Place pastry for bottom crust in pie pan.
• Pour in the berry mixture and dot with butter.
• Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
• Bake for 45 minutes or until the crust is a light brown.
• Cool.