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Wild Huckleberry Pie
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5 cups (1.5 lbs/1 bag)- Northwest Wild Foods Blue Huckleberries *
4 to 6-T Cornstarch
1.5 -2.5 cups- sugar
4 T- tapioca
1 t- grated lemon rind (fresh)
3- dabs of butter
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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
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| Recipe Origin: United States |
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Submitted by: |
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Wild Harvest
Washington
United States |
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| This recipe has been viewed 3654 times. |
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