Huckleberry Pie Recipes

Brenda’s Huckleberry-Rhubarb Pie

Huckleberries are a part of Ericaceae family. They are found in the Pacific Northwest, are very similar to blueberries, and usually ripen in mid summer.

Brenda’s Huckleberry-Rhubarb Pie:

3 C huckleberries (fresh or frozen)
1-1/2 C rhubarb
1/2 C applesauce w/cinnamon
1/2 C cornsharch (add a bit of water if huckleberries are fresh, not frozen)
1/4 t nutmeg
1/4 t cloves
1/4 t vanilla
1/4 t rum
dash lemon juice

Mix ingredients together, simmer on the stove until thickened.
Place mixture into a double pie crust. Sprinkle sugar on top of pie.
Place on cookie sheet or, preferably, a pizza pan with holes in it and then place foil on top of the pizza pan.
Bake at 350 degrees for about 20 minutes. Turn off heat and let set in oven for 5 to 10 minutes more.
Remove from oven. Let cool.

This Huckleberry Pie recipe is found in the 1906 cookbook, The Inglenook Cookbook by The sisters of the Brethren:  Take the amount of huckleberries desired for 1 pie, add 1 tablespoonful of vinegar, 2 tablespoonfuls of granulated sugar, and 1 tablespoonful of flour; bake between 2 crusts.



Wild Huckleberry Pie Recipe by British Foods |


 1 quart huckleberries
 3 tablespoons quick-cooking tapioca
 1 cup sugar
 1/4 teaspoon salt
 Juice of 1 lemon
 Pastry for 2-crust 9-inch pie, unbaked
 1 tablespoon butter


Stem and wash berries; drain.
Mix with tapioca, sugar, and salt.
Add lemon juice.
Roll out pastry.
Use half to line pie pan; trim edges.
Pour in huckleberries.
Dot with butter.
Use remaining pastry to cover pie.
Moisten edges of pastry and flute to seal.
Cut vents in top.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (350° F.) and bake for 30 to 35 minutes longer.
Sprinkle with additional sugar and serve with sweetened whipped cream, if desired.




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