“DID YOU KNOW…
That the huckleberry was designated the official state fruit of Idaho in 2000? In fact, Fourth-grade students from Southside Elementary School in Bonner County proposed adopting the huckleberry as Idaho’s state fruit.”
I found this wonderful huckleberry pie recipe on a the Pie Addicts website — written by a Boise resident.
Since this is a “Idaho Huckleberry Pie Recipe”, I am sure it is the best!!
Ingredients
INGREDIENTS
- Flaky Butter Pie Crust (any recipe will do, or you can just use mine!)
FILLING
- 5½ cups fresh huckleberries, picked over (as best you can), rinsed and patted dry
- 1 cup granulated sugar
- 3 Tbs. light brown sugar
- 2 Tbs. fresh lemon juice
- 4 Tbs. minute tapioca (I used as is, or you can grind up for a finer texture)
- ⅛ tsp. ground cinnamon
- ¼ tsp. freshly ground nutmeg
- ⅛ tsp. salt
WASH FOR CRUST
- 1 egg
- 1 Tbs. water
Instructions
- Preheat oven to 450 degrees
- In a large bowl, combine the huckleberries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, nutmeg and salt. Carefully stir and turn the mixture until well combined. Set aside for at least 15 minutes so the tapioca can get soft and the sugar dissolves.
- Roll out one disk of refrigerated pie dough, to about ⅛ inches thick, and about 12 inches in diameter. Place dough into a 9 inch pie dish. Place the dish into the refrigerator while you roll out the dough for the top. Roll the top out to the same thickness.
- Pour the filling into the pie shell, then carefully cover with the second pie crust you rolled out. Trim where necessary and crimp the edges. Lightly brush with egg wash and sprinkle with turbinado sugar.
- Bake at 450 degrees for 20 minutes. Turn the heat down to 350 degrees and bake for an additional 30-60 minutes (I baked for the entire 60min….it helped with cutting back the juices). The time always varies! Just bake until the filling is bubbling. Cover the edges with aluminum foil or a pie shield if it’s getting too brown. Let cool completely before cutting or you’ll have some serious juice to contend with when you cut into it!
Oh my! … I can hardly wait for huckleberry season this year! Hopefully, we will have a great crop of juicy huckleberries.
Or if you can’t wait, check out our huckleberry pie filling on our Tastes of Idaho website
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