Huckleberry Pie Cake Recipes

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HUCKLEBERRY CHEESE PIE



Huckleberry Cheese Pie image

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

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

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.

WILD HUCKLEBERRY PIE



Wild Huckleberry Pie image

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

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

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.

NO BAKE HUCKLEBERRY PIE



No Bake Huckleberry Pie image

Fresh huckleberries mingle with a sweet glaze for an unforgettable and easy version of our region's favorite pie.

Provided by Seneca Schurbon

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

4 cups huckleberries, divided
1 cup white sugar
½ cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (9 inch) prepared pie crust
1 (7 ounce) can whipped topping

Steps:

  • Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
  • Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
  • Spread whipped topping over pie and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 51 g, Cholesterol 18.6 mg, Fat 13.2 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 153.9 mg, Sugar 35.7 g

HUCKLEBERRY PIE



Huckleberry Pie image

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

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

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

CHEESE HUCKLEBERRY PIE



Cheese Huckleberry Pie image

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

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

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.

HUCKLEBERRY PIE CAKE



Huckleberry Pie Cake image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones.

Provided by Sarah_Jayne

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 8

2 cups huckleberries
1 unbaked pie shell
3/4 cup sugar
1/2 cup milk
1 teaspoon baking powder
1 cup flour
1/4 cup butter
1 egg

Steps:

  • Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
  • Spread huckleberries evenly over bottom of pie shell.
  • Pour batter over berries and bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.

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