With huckleberry season coming to an end, I know many lucky pickers have lots of huckleberries to makes some delicious desserts.
Here is a Custard-based Huckleberry Pie recipe that I found on the ‘Beyond the Chicken Coop’ website:
Huckleberry Custard-Based Pie
August 22, 2019
Category
~Huckleberry Pie
Persons
8
Prep Time
20 minutes
Cook Time
48 minutes
Total Time
1 hour, 8 minutes
Notes
Fresh or frozen huckleberries may be used. If using frozen, do not thaw first. Increase baking time 5-10 minutes.
Ingredients
- 1 1/2 cups sour cream
- 3/4 cup granulated sugar
- 2 eggs
- 2 Tablespoons flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups huckleberries
- 2 unbaked pie crust
Instructions
Crust
- Roll out pie crust and place in a 9 inch pie plate. Cover remaining pie dough to save for topping.
Custard Filling
- Combine sour cream, sugar, eggs, flour, vanilla and salt into a bowl. Mix until smooth.
- Fold in huckleberries.
- Pour into unbaked pie crust.
Bake
- Bake in a preheated 400 degree oven for 30 minutes
- Remove from oven.
- Add topping to pie by either rolling out remaining pie dough and adding a top crust or by making a crumble out of 1/2 of the remaining dough. To make crumble, simply form small rounded bits with your fingers and drop onto pie.
- Wrap outer edge of pie crust with foil or place a pie crust protector on pie to keep crust from over browning.
- Return pie to oven for 20 minutes.
- Allow pie to fully cool before serving.
ENJOY!!
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