Ingredients for Wild Huckleberry Pie
- 4 cups fresh or frozen wild huckleberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Tapioca
- Lemon Rind
- 2 tablespoons cold unsalted butter
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How to Make Wild Huckleberry Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, gently combine the huckleberries, sugar, cornstarch, lemon juice, and spices. Mix until the huckleberries are evenly coated.
- Pour the huckleberry filling into your prepared 9-inch pie crust.
- Dot the top of the filling with 2 tablespoons of cold butter, cut into small pieces.
- Place the second pie crust over the filling. Trim and crimp the edges, creating a decorative edge to seal the crusts. Cut several slits in the top crust to allow steam to escape.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Remove from oven and let cool completely on a wire rack before serving. This allows the filling to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
100g
Fat
9g
Carbs
10g