Huckleberry Pie With Homemade Pie Crust Recipes

Steps:

• In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.

Steps:

• In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack. , For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool. , In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.

Steps:

• 1. Remove berries from freezer and measure out 5 cups into large bowl. Set aside. Roll out dough for bottom of pie dish and line. (Place pie dough into plate.) Combine, in medium bowl, sugar, flour, salt and cinnamon. Drizzle water over berries, pour flour mixture over and toss to coat. (Not all will stick.) Start pouring berry mixture into pie shell. Add flour mixture from bottom occaisionally, sprinkling over. Keep adding til all berries and flour mixture is into pie shell. Dot top with small dabs of butter evenly. Top with top crust. Fold, rolling, bottom crust and top crust together upwards onto top. Flute edge or use a fork and press. Pierce top with knife to vent. Brush top with beaten egg, and sprinkle with sugar. As much as you like. Bake at 400 for 15 minutes. Then 350 for about 35 minutes. My pie didn't ever run over, but just in case, you might want to place a sheet of foil underneath on the rack below during the last 5 minutes. Will save your oven and prevent the smoke detectors from going off! LOL! (Been there had that happen many times with other pies!!) Let cool. Serve rewarmed if preferred with vanilla ice cream or whipped topping. Can sit on the kitchen counter, covered, or refrigerate. I popped it in the fridge the second day, but could have after it cooled the whole time. It didn't wreck the crust. And it was HEAVEN...definately going to have to make another SOON!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.
• Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.
• Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.

Steps:

• Line the pie plate with the pastry, fill with the huckleberries, dredged with corn starch.
• Sprinkle with the sugar and a pinch of salt.
• Moisten the rim of the lower crust with cold water and place the upper crust on top.
• Be sure to perforate the upper crust so that the steam may escape.
• Pinch the edges of the two crusts together and flute.
• Bake 30-45 minutes in a moderate (350°) oven until filling bubbles and top is lightly browned.
• Keep an eye on it!

Steps:

• Mix the above ingredients together with a spoon so that everything is well distributed;
• pour into the bottom pie shell as it sets in the pie plate.
• Dot the top of the mixture with 2 or 3 dabs of butter.
• Top off with the second pie shell.
• Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
• Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
• The pie can be refrigerated until you are ready to bake or baked immediately.
• To bake, preheat your oven to 450 degrees.
• Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
• Once the pie looks done and the crust is a light golden brown, it should be done.
• Take it out and let the pie cool on a cooling rack until it is ready to serve.