| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 17g | 6g | 58g |
| sugars | fibre | protein | salt |
| 25g | 3g | 4g | 0.11g |
From the heart of California, a region known for its vibrant and varied produce, I’ve developed a delicious and vibrant Huckleberry Pie recipe that I’m excited to share with you. Bursting with the tart sweetness of fresh huckleberries, this Huckleberry Pie is reminiscent of flavors you might find meandering through the farmers markets of Napa Valley or at a sun-kissed family gathering in Orange County.
The Charm of Huckleberries in Pie
The star of this recipe is, of course, the humble huckleberry. These little berries, in their fascinating shades of deep purple, are a powerhouse of health benefits while being delightfully flavorsome. They have depicted superb cardiovascular benefits and are loaded with vitamins and antioxidants. Their tangy flavor is a perfect match for the sweet, indulgent backdrop of a traditional American pie.
A Twist on a Classic
With a hearty helping of huckleberries, sweetened with just enough granulated sugar and balanced with a hint of lemon juice and a dusting of cinnamon, this Huckleberry Pie is my twist on the classic American dessert. The huckleberries could easily be substituted with blueberries or blackberries, if you’d prefer, and the recipe will still yield a pie oozing with juicy, fruity goodness.
For those of you looking to pair this dessert with a fitting main course, this pie pairs beautifully with simple, rustic dishes. A hearty roast chicken or a savory pot roast would be excellent companions for this sweet treat, providing a wholesome and balanced meal that embodies the flavors of comfort food we all love.
Generous and Comforting Crust
Another aspect of this pie that I love is the crust. Using a refrigerated pie crust, the process becomes a breeze, great for those busy weekend evenings when you are eager to make something sweet and comforting with minimal fuss. An egg wash and a sprinkle of sugar give the crust a rustic, golden glimmer and a delightfully crisp bite, enhancing the overall pie experience.
The joy of making and tasting this Huckleberry Pie recipe is indeed a celebration of how simple ingredients can come together to create something extraordinary. It is this philosophy infusing my home cooking journey and I have delighted in sharing that with you. I encourage you to visit the local farmers market or your neighborhood grocery to get hold of some fresh huckleberries and bake your own huckleberry delight. May it be a new favorite in your household too!
What You’ll Need
- 2 cups of fresh huckleberries
- 1 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 package of refrigerated pie crusts (two crusts)
- 1 egg (for egg wash)
- 1 tablespoon of milk (for egg wash)
- Additional sugar for sprinkling
Method
Step One
Preheat your oven to 375 degrees Fahrenheit or around 190 degrees Celsius.
Step Two
Unroll one of the pie crusts and place it into a 9-inch pie plate. Press it down gently so it adheres to the form of the plate. Trim any excess crust hanging over the edges. Put this pie plate aside.
Step Three
In a large bowl, combine the fresh huckleberries, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Stir these ingredients until they’re well-mixed and the huckleberries are evenly coated with the mixture. Now, pour this mixture into the prepared pie plate with the crust.
Step Four
Unroll the second pie crust and place it on top of the huckleberry filling. Crimp the edges of the top and bottom crusts together to seal them. Any excess crust hanging over the edges can be trimmed off. Make a few small slits in the top crust to enable steam to escape during baking.
Step Five
In a small bowl, lightly beat the egg and mix it with the milk to make an egg wash. Using a pastry brush, gently apply this egg wash on the top crust of the pie. You can then sprinkle some additional sugar for extra crunch and sweetness.
Step Six
Bake the pie in the preheated oven for about 50 to 60 minutes, or until the crust becomes golden brown and the filling is bubbly. If needed, you can cover the edges of the pie with aluminum foil to prevent them from browning too quickly.
Step Seven
After you’ve taken the pie out of the oven, allow it to cool fully before you cut and serve it. This cooling process will help the filling to set properly.
