Of all the recipes posted over the years, huckleberry pies — any kind of pies — are the favorites. Some of the recipes posted here are shared over and over again.
Well, I’ve found another one and this one is a bit near and dear to my heart because it originated in the Lewis/Clark Valley, Idaho which is where I call home.
Ingredients
- 1 single pie crust, baked
Filling
- 1 2½ ounce package Dream Whip
- 1 cup powdered sugar
- 1 8-ounce package cream cheese
- ½ teaspoon vanilla
Huckleberry topping
- 2½ cups frozen huckleberries
- cup water
- ½ cup sugar
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Prepare Dream Whip according to directions on the package and set aside. Beat cream cheese with powdered sugar. Add Dream Whip mixture. Pour into cooled pie shell.
- In a sauce pan, cook berries slowly until they are soft, then add mixture of water and cornstarch. Continue cooking until mixture is thick. Cool and top pie with huckleberries.
- NOTE: To bake pie crust: Roll out and fit into pie pan. Prick crust with a fork and flute around the edges. Bake at 375 degrees until golden brown, 25 to 30 minutes. Remove from oven and cool.
Make sure to check out the full article which includes their pie crust recipe
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The huckleberry mixture has everything measured but the water. Is it 1 cup of water? Thank you.