Huckleberry Pie :: Nancy Gruner [NancyGruner] :: Justapinch.com
Ingredients
| 4 c | fresh or frozen clean huckleberries |
| 3/4 c | water |
| 1 c | sugar |
| 3 Tbsp | cornstarch |
| 1 Tbsp | butter |
| 1 tsp | pure vanilla extract |
| 1 | baked pie shell |
Nancy’s Notes:
This has to be one of my favorite pie recipes. It can be made in a hurry and can even be served warm with a topping of vanilla ice cream.
This has to be one of my favorite pie recipes. It can be made in a hurry and can even be served warm with a topping of vanilla ice cream.
This recipe is for huckleberries intended, but other berries can be substituted.
Directions
1 Place 1 cup of the huckleberries in the bottom of the baked pie shell and set aside.
2 Mix the sugar and the cornstarch in a small bowl until well mixed. Set aside.
3 Mix 3 cups of the huckleberries and the water in a medium saucepan, bring to boil.
4 Add the sugar and cornstarch to the saucepan with the huckleberries stirring constantly to prevent scorching. Boil until thick. Remove from heat.
5 Add the butter and the vanilla to the huckleberry mix and stir well. Pour sauce over the 1 cup of huckleberries in the baked pie shell. Cool, serve, and enjoy.
6 If you don’t have huckleberries you may substitute other berries in this recipe. Keep in mind juicier berries may require a modification to the amount of corn starch.
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