Archive for the ‘Huckleberry Pie’ Category

Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!

Huckleberry Pie

Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Drain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.

Note:  Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.

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How To Make Wild Huckleberry Pie | How To Do Things

Another unique thing about huckleberries is that they’re not grown commercially so if you want to make huckleberry jams or pies, you’d better set aside an …

Ingredients:

• 6 cups fresh huckleberries
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 4 tbsp tapioca
• 2 tbsp butter
• 1 tbsp granulated sugar

• Step 1: Preparation: Wash and drain the huckleberries. Cut the butter into small pieces.
• Step 2: Take a large bowl and mix in the sugar, cinnamon, tapioca and brown sugar.
• Step 3: Sprinkle flour on a rolling pin and roll your pastry. Make sure that you roll it at least 2 inches larger than the pie tin.

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Huckleberry Pie :: Nancy Gruner [NancyGruner] :: Justapinch.com

Huckleberry Pie | Good Food

By Good Food
Huckleberry Pie PIE-A-DAY #55 Ann Kirk is the Pastry Chef at Dominick’s and Little Dom’s. Just got off the phone with my mom who has just arrived in.

Huckleberry Pie

Pie Crust:

2 cup all purpose flour
1 tsp salt
1 tsp sugar
6 oz butter, cubed and cold
1/4 cup ice water
1 tsp vinegar

Combine flour, salt, and sugar together. Cut in butter until it is the size of small peas. Add vinegar to ice water and toss just enough into dough to form a ball that holds its shape. Add more ice water if needed. Divide dough in half, wrap in plastic and chill for 20 minutes. Roll one round of dough out and place in pie tin. Chill. Roll second round out, place between parchment or plastic wrap on a sheet tray and chill while making the filling.

Huckleberry Pie Filling:

6 cups fresh or frozen huckleberries (if frozen, thaw and drain juice)
1 Tbsp fresh squeezed lemon juice
3/4 cup granulated sugar
1/2 cup brown sugar
4 Tbsp quick tapioca
1 tsp cinnamon
1/2 tsp ground ginger
1/2 ounce butter, cubed small

In a large bowl, combine huckleberries and lemon juice. In a medium bowl, combine granulated sugar, brown sugar, tapioca, cinnamon, and ginger. Whisk to combine. Add sugar mixture to huckleberries and fold with a spatula to combine. Let macerate for an hour or so. Fill pie shell with huckleberry mixture, place butter cubes on top, and place top pie shell over all. Cut off any excess and crimp bottom and top dough together. Vent top by making small slits with a paring knife. Optional: make an egg wash combining an egg yolk with a tablespoon of milk and brush over the top crust. Bake at 425 degrees for 15 minutes, lower temperature to 375 degrees and continue baking for 25 minutes or until crust is golden and juices bubble up and have a jam-like appearance. Remove from oven and cool at room temperature.

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Pie #34- Huckleberry « Paula’s Pie Project Blog

(I think I bought huckleberry jam once as a gift for someone, but that is as close as I have gotten.) Come to think of it, I have never seen huckleberries …

Aunties Wild Huckleberry Pie

Nutritional Information

Amount Per Serving  Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg

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Fat of the Land: Wild Berry Tartlets

By LC
It doesn’t look like a great red huckleberry year, and first reports coming in from the early-ripening mountain huckleberries near Spokane are not encouraging either. Was it the strange spring weather? The lack of July rain? …

Tart Dough

1/2 cup flour
3 tbsp cold unsalted butter, cut up
2 tbsp confectioner sugar
2 tbsp cold water

Combine flour, sugar, and butter in a food processor and pulse until grainy. Add the water a tablespoon at a time to food processor while running. Pulse until dough forms. I used my hands at the end to finish combining what the Cuisinart missed. Roll into a cylinder, wrap in plastic, and refrigerate for 30 minutes minimum or up to a day.

Sweet Cheese

1 8-oz package cream cheese, cut into 8 pieces.
6 tbsp sugar
1 large egg yolk
1 1/2 tbsp flour
1/2 tsp vanilla extract
lemon zest of half a small lemon

Combine cream cheese and sugar in food processor. Whir until smooth. Add flour, egg, vanilla, and lemon zest and whir again until creamy.

Berry Topping

1 cup wild berries
2 tbsp sugar
2 tsp corn starch

Briefly cook berries with sugar and corn starch until juices are syrupy.

For the final tarts I took my dough out of the refrigerator and sliced it into a dozen disks. Each disk I flattened into a 3-inch diameter round on a lightly floured surface before pressing into a muffin tin and forming into a cup. Each little tart—tartlet, if I may be so bold—then got a dollop of sweet cheese filling before being topped with a spoonful of the cooked red huckleberries and a few fresh blackberries. I baked the tartlets for around 20 minutes at 400 degrees.

They were met with approval.

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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.

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Wild Huckleberry Pie Recipe by British Foods | ifood.tv

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MORE HUCKLEBERRY PIE RECIPES!

Handbuild Custom Bikes for Women: Just EAT IT

By heather D
We are so luck to be able to have huckleberries in our back yard. Each year we head out and pick enough to last ALL year long. It’s my kids favorite snack. So, if you are needing some huckleberries for your pie – call me. …

Apple-Huckleberry Pie

Makes one 10″ pie, 10-12 servings

1 cup all-purpose flour
1 cup whole wheat or whole spelt flour (or use all AP)
1 teaspoon salt
1 tablespoon sugar
8 ounces (2 sticks, 1 cup) very cold unsalted butter, in 1/2″ dice
about 8 ounces (about 1 cup) liquid sourdough starter

In a large bowl, combine the flours, salt and sugar. Add the butter and rub with your fingertips until the mixture looks like gravel, with some butter worked in and some 1/4″ chunks remaining. Gradually add the starter, folding the mixture with a spoon or your hands until it just starts to come together into large clumps.

Turn the dough out onto a surface, floured lightly if the dough is at all sticky. Divide roughly into 8 portions. Fraisage the dough: using the heel of your hand, scrape a portion of dough across the surface. Repeat with the remaining dough. Gather the dough into 2 equal balls. Flatten into discs and wrap in plastic. Chill for at least 30 minutes, and up to a few days. (Or freeze for up to a couple months. Defrost before proceeding.)

Remove one disc from the fridge. If it is very firm, you may need to let it soften at room temp for 15 minutes or so. On a lightly floured surface, roll the dough out into a 14″ round. Fit into the pie pan leaving a slight overhang. Roll out the second disc to a 12″ round. Place on a piece of parchment and slide onto a rimless baking sheet. Chill both while you prepare the pie filling.

Apple-Huckleberry Pie Filling

3 pounds apples, such as pink ladies, peeled, cored, halved and thinly sliced
2 cups fresh or frozen huckleberries
zest and juice of 1 lemon
1 cup sugar
seeds of 1 vanilla bean (or 1 teaspoon vanilla extract, added to the apples)
2 tablespoons flour
1/4 teaspoon salt
good grating fresh nutmeg
1 tablespoon milk or cream, for brushing the dough
1 tablespoon sugar, for sprinkling

Position a rack in the lowest level of the oven and preheat to 500º. If you have a baking stone, set it on the rack.

In a very large bowl, toss together the apple slices, huckles, and lemon zest and juice. In a separate bowl, combine the sugar and vanilla bean seeds. Rub the seeds into the sugar to distribute evenly. Add the flour, salt and nutmeg and mix to combine. Add the sugar mixture to the apple mixture and toss to combine.

Turn the apples and their juices into the pie crust. Lay the second round of dough on top. Use a pair of scissors to trim the overhangs flush with the pan. Flute. (Or, if you have an inch or so of overhang, you can tuck the dough under itself and flute.)

Brush the top crust with the cream and sprinkle with the sugar. With the tip of a paring knife, mark the center of the pie, then cut 8 slits in the top.

Place the pie on a rimmed baking sheet and place in the oven, on the baking stone if you have one. Turn the oven down to 425º. Bake the pie for 20 minutes. Reduce the oven temp to 350º and bake for another 35-45 minutes, until the crust is deep golden and the juices bubble up vigorously, for a total baking time of 55-65 minutes.

Remove the pie to a cooling rack and let cool completely, at least 2 hours, at room temperature. The pie keeps at room temperature for a couple days; put it in the fridge after that. Serve with whipped cream, or warmed with ice cream.

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Creamy Huckleberry Pie – Free baking recipes from Star Bakers

By admin

1 Unbaked Pie Shell

Creamy Layer:
8 oz. Cream Cheese, softened
2 Eggs
1/2 c. Granulated Sugar
1/2 tsp. Vanilla

Beat ingredients together until smooth and creamy.
Pour into pie shell.
Bake 10 minutes at 425°F.
Lower temp. to 325°F and continue baking 20-25 minutes.
Let set 15 minutes.
Pour huckleberry topping over cream cheese layer.
Chill completely before slicing.

Topping:
1 c. Granulated Sugar
1/2 c. Water
1/4 c. Cornstarch
1/4 tsp. Salt
3 c. Huckleberries

In large saucepan stir together water, sugar, cornstarch and salt.
Add huckleberries, cook over medium heat until mixture boils and thickens.
Set aside to cool and thicken.

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