Huckleberry Pie

This double-crust huckleberry pie is made with wild tart huckleberries for a late summer treat; sprinkle the top with sugar for a golden, sweet finish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 389 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream
• 1 teaspoon grated lemon zest
• 1 tablespoon all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 4 cups huckleberries
• 0.75 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Line bottom and sides of a 9-inch pie plate with one pie crust; place huckleberries into prepared crust.

Step 3

Combine 3/4 cup sugar and flour together in a small bowl; sprinkle evenly over berries. Sprinkle lemon rind and lemon juice on 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.

Step 4

Bake in the 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.