Wild Huckleberry Pie Recipes

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.

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.

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.