Huckleberry Pie Recipes

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HUCKLEBERRY CHEESE PIE

To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 18



Huckleberry Cheese Pie image

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.

Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTER CRUNCH CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped nuts
1/2 cup cold butter
CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipped cream or 1 cup whipped topping
FRUIT TOPPING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries or blueberries, divided
1-1/2 teaspoons butter
Additional whipped cream, optional

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



Wild Huckleberry Pie image

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.

5 cups northwest wild blue huckleberries
1 1/2 cups sugar
5 tablespoons cornstarch
4 tablespoons tapioca
1 teaspoon grated lemon rind (fresh)
3 tablespoons butter

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



Huckleberry Pie image

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.

3 cups huckleberries or 3 cups frozen huckleberries
1 cup sugar
1/2 teaspoon almond extract
1 double crust pie crust
1 cup apple, Grated
2 tablespoons flour
1 dash salt

HUCKLEBERRY PIE

If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!

Provided by SAUNDRA

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 9



Huckleberry Pie image

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

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

HUCKLEBERRY CREAM CHEESE PIE

This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping.

Provided by Jamie Trump

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12



Huckleberry Cream Cheese Pie image

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.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 55.2 g, Cholesterol 56.2 mg, Fat 24.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 12.6 g, Sodium 131 mg, Sugar 36.2 g

½ cup finely chopped pecans
1 cup all-purpose flour
½ cup butter, room temperature
1 (4 ounce) package cream cheese, softened
½ cup white sugar
¼ cup heavy cream, whipped
1 tablespoon fresh lemon juice
⅔ cup white sugar
¼ cup cornstarch
½ cup water
¼ cup fresh lemon juice
3 cups fresh or frozen huckleberries

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



Garden Huckleberry Pie image

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.

4 cups garden huckleberry
1 1/2 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon butter
1 lemon, juice of
2 tablespoons cornstarch
2 pie crusts (either storebought or your own recipe)

CHEESE HUCKLEBERRY PIE

This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. -Dianne Doede, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pies (12-16 servings).

Number Of Ingredients 15



Cheese Huckleberry Pie image

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.

Nutrition Facts : Calories 269 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 108mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/4 cups all-purpose flour
5 teaspoons confectioners' sugar
1/2 cup butter, melted
TOPPING:
3/4 cup sugar
1/4 cup cornstarch
4 cups fresh or frozen huckleberries
1/3 cup water
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

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



Huckleberry Pie image

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

2 1/2 cups huckleberries
1 tablespoon cornstarch or 1 tablespoon flour
1/2 cup sugar
pie crust (top and bottom)

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