WILD HUCKLEBERRY PIE
Make and share this Wild Huckleberry Pie recipe from Food.com.
Provided by WILDHARVEST
Categories Pie
Time 1h10m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 6
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.
HUCKLEBERRY PIE
I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.
Provided by Shirl J 831
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Roll half of pastry out on floured surface and place in 9" pie pan.
- Measure ingredients into a two quart mixing bowl and mix well.
- Pour into unbaked pie shell.
- Roll out remaining pastry and cover the fruit mixture.
- Crimp edges attractively and pierce all over with a fork to release the steam.
- Place pie on a cookie sheet and bake for about one hour or until nicely browned.
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
HUCKLEBERRY PIE
From Old-Time Farmhouse Cooking by Barbara Swell. This is a simple recipe, all except the huckleberry part. Huckleberries are little wild blueberries that grow in high mountains and ripen in mid-to-late August. Their flavor is intense and the experience of picking them is even better. If you've ever spent a whole day picking enough berries for just one pie, I don't need to tell you that these berries deserve your most perfect pie crust! No huckleberries? Well, blueberries will work, just add an extra teaspoon of corn starch and please, use fresh ones!
Provided by lazyme
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 52.2, Sodium 0.2, Carbohydrate 13.4, Sugar 12.5
GARDEN HUCKLEBERRY PIE
The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest -- no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
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