Wildhuckleberrypie Recipes

HUCKLEBERRY PIE

Steps:

• Prepare pie crust pastry according to recipe
• Place huckleberries in prepared pie dish with bottom pie crust
• In a small bowl, mix together the flour and sugar. Spoon evenly over berries
• Sprinkle with lemon zest and lemon juice
• Dot with butter
• Cover with remaining pastry, folding bottom crust over top and pinch, crimp or fold pastry edges and trim to seal the edge.
• Poke some holes with a fork in the top to create steam vents
• Brush the top of the pie with cream and sprinkle with sugar
• Bake at 400 for 15 minutes then reduce to 350 and bake for another 25 minutes

WILD HUCKLEBERRY PIE

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

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.

HUCKLEBERRY PIE

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.

"BE MY HUCKLEBERRY" PIE RECIPE

Steps:

• Preheat oven to 375-degrees F
• Line the bottom of a 9" pie plate with one of the two pie crusts. If using frozen fruit, quickly rinse off any ice that may have formed around the berries and drain completely.
• Mix both sugars, tapioca, orange zest, orange juice, salt, and cinnamon, if using. Add huckleberries and one shredded apple (optional) and mix gently to combine.
• Set aside to rest for 15 minutes to allow the tapioca to activate.
• Meanwhile, cut the remaining pie crust into ¼" strips using a pastry wheel.
• After the fifteen minutes are up, pour pie filling into the prepared pie crust and dot with butter.
• Place the strips of dough in a lattice fashion over the pie and either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp.
• Cover pie edges with foil or pie crust protectors. Brush with 1 tablespoon of milk and sprinkle with 2 teaspoons sugar. Bake for an hour, or until the mixture is thick and bubbly and begins to ooze out of the lattice crust. Remove the foil during the last 15 minutes.
• Cool the huckleberry pie before slicing. Enjoy topping with vanilla ice cream.

WILD HUCKLEBERRY PIE

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. Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven. *Fresh or Frozen Wild Blue Huckleberries can be purchased year around at www.nwwildfoods.com

HUCKLEBERRY CHEESE PIE

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.

NO BAKE HUCKLEBERRY PIE

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.