Ingredients for Huckleberry Pie
- 4 cups fresh or frozen huckleberries
- ¾ cup granulated sugar
- Almond Extract
- Double Crust Pie Crust
- Apple
- 2 ½ cups all-purpose flour (for crust) + ¼ cup all-purpose flour (for filling)
- 1 tsp salt
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How to Make Huckleberry Pie
- Preheat oven to 375°F (190°C).
- Prepare the pie crust: In a large bowl, combine 2 ½ cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ½ cup ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- In a medium bowl, combine 4 cups fresh or frozen huckleberries, ¾ cup granulated sugar, ¼ cup all-purpose flour, 2 tbsp lemon juice, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg.
- Pour the huckleberry filling into the pie crust.
- Roll out the remaining dough and either top the pie with a full top crust or cut into strips for a lattice top. Crimp the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
142g
Fat
25g
Carbs
22g
