Recipe By SAUNDRA
Rating
Published Mar 20th
Prep 10m Cook 40m Additional - Ready In 50m
Servings 1 - 9 inch pie Calories 389.4

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 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.
  3. 3 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
  • Carbohydrate 52.2 g
  • Cholesterol 12.7 mg
  • Fat 19.5 g
  • Fiber 3.8 g
  • Protein 3.5 g
  • Saturated Fat 6.4 g
  • Sodium 260.2 mg
  • Sugar 28.6 g

Reviews

  1. I think it was soooooo good. Only problem was i farted and it wrecked the pie!:(
  2. My family loves Huckleberry Pie! I struggled with the runny pie dilemma for years until I decided to prepare the filling in a saucepan first. Each year's batch of berries come on the bush with a varying degree of sweetness and juiciness. In order to make sure my pies set and taste just right I - Read more ...
  3. This was a very good recipe but I found it to be very runny. When I used 5 level TBS. of cornstarch it came out perfect! With this change I give this recipe a 5 star rating!
  4. One review was absolutely correct. Flour does not work as a thickener in this instance. The best way is tapioca ( 2 tbls ) berries sugar and lemon juice in a bowl mixed and let set for 10-15 min. before adding to pie pan.
  5. This tasted great, the lemon adds a nice flavor, but using just the flour as a thickener left me with huckleberry soup and a mushy, pasty crust. I tried it again and used a quarter cup of 'quick tapioca' instead of a tablespoon of flour and the pie was nice and solid. I also found - Read more ...
  6. I followed the recipe to the tee but used a metal pie dish. The pie ended up too runny undercooked and it was not good enough to eat. I still have huckleberries left and will try to cook the berries first before filling the pie shell.
  7. I am not sure what went wrong with this pie. We had just picked our huckleberries in the Columbia Gorge and they were very tasty so I thought they would be perfect for a pie. I followed the advice of another reviewer and increased the flour to 1/4 C and the pie was still very - Read more ...
  8. The pie was real juicy/runny. But it was still fantastic. I will probably alter it next time but will definitely make it again. Thanks.
  9. thanks for sharing this recipe -it was delicious! We were in the Mtns visiting Mt St Helens and oh my did we see huckleberries everywhere in the blast zone!! we picked 6 cups! I had enough for your pie! I came here looking for a recipe and found yours! It was wonderful! The only thing - Read more ...

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