Best 3 Garden Huckleberry Pie Recipes
Embark on a culinary adventure with our delectable garden huckleberry pie, a symphony of sweet and tangy flavors that will tantalize your taste buds. This exceptional pie features a flaky, golden-brown crust encasing a luscious filling made from fresh garden huckleberries, bursting with their unique and irresistible taste. Indulge in the perfect balance of sweetness and tartness, complemented by the delicate aroma of freshly grated nutmeg. Whether you're a seasoned baker or just starting your culinary journey, this recipe offers a delightful challenge and a rewarding homemade treat. Our collection of recipes in this article caters to diverse dietary preferences and skill levels, ensuring that everyone can savor the goodness of garden huckleberry pie. Discover variations such as the classic huckleberry pie, a gluten-free huckleberry pie for those with dietary restrictions, and a sour cream huckleberry pie for an extra creamy twist. Embark on this culinary adventure and create a masterpiece that will become a cherished family tradition.
Let's cook with our recipes!
GARDEN HUCKLEBERRY PIE
The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest -- no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Stem, wash and drain huckleberries.
- Place berries in a heavy pot, cover with cold water and bring to a slow boil.
- Cook until soft.
- Drain; mash berries with a potato masher to break their skins.
- Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
- Cook for about five minutes, stirring constantly, until the mixture thickens.
- Place pastry for bottom crust in pie pan.
- Pour in the berry mixture and dot with butter.
- Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
- Bake for 45 minutes or until the crust is a light brown.
- Cool.
HUCKLEBERRY PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g
WILD HUCKLEBERRY PIE
Make and share this Wild Huckleberry Pie recipe from Food.com.
Provided by WILDHARVEST
Categories Pie
Time 1h10m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the above ingredients together with a spoon so that everything is well distributed;
- pour into the bottom pie shell as it sets in the pie plate.
- Dot the top of the mixture with 2 or 3 dabs of butter.
- Top off with the second pie shell.
- Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
- Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
- The pie can be refrigerated until you are ready to bake or baked immediately.
- To bake, preheat your oven to 450 degrees.
- Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
- Once the pie looks done and the crust is a light golden brown, it should be done.
- Take it out and let the pie cool on a cooling rack until it is ready to serve.
Tips:
- To ensure a flaky crust, use cold butter and work it into the flour quickly. Avoid overworking the dough, as this can make the crust tough.
- For a sweeter pie, add an extra ¼ cup of sugar to the filling. You can also add a squeeze of lemon juice or a teaspoon of vanilla extract to enhance the flavor.
- If you don't have fresh garden huckleberries, you can substitute frozen or dried huckleberries. Be sure to thaw frozen berries before using them.
- To prevent the pie from bubbling over, place a baking sheet underneath the pie plate before baking.
- For a golden brown crust, brush the top of the pie with milk or cream before baking.
Conclusion:
This garden huckleberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and tangy filling, and beautiful presentation, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this garden huckleberry pie a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
