Best 3 Wild Huckleberry Pie Recipes
Indulge in a taste of the wilderness with a delightful Wild Huckleberry Pie, a classic dessert that captures the essence of nature's bounty. This delectable pie features a flaky, buttery crust enveloping a luscious filling of plump, juicy wild huckleberries, bursting with their unique sweet-tart flavor.
Explore a collection of carefully curated recipes that guide you through the art of crafting this mouthwatering pie. Discover the secrets to achieving a perfectly golden-brown crust, complemented by a velvety smooth and tangy huckleberry filling. Learn the techniques for selecting the ripest huckleberries, ensuring the pie's vibrant color and intense flavor.
Additional recipes offer variations on this classic, such as a lattice-topped pie that showcases the beautiful huckleberries, or a Dutch oven cobbler, perfect for outdoor gatherings. For a twist on tradition, try the Wild Huckleberry Galette, a rustic free-form tart that highlights the natural beauty of the huckleberries.
Whether you're a seasoned baker or just starting your culinary journey, these recipes provide clear instructions and helpful tips to create a stunning and delicious Wild Huckleberry Pie. Embrace the flavors of the wild and embark on a delightful baking adventure.
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.
AUNTIE'S WILD HUCKLEBERRY PIE
This is a good huckleberry pie and it isn't quite as sweet as some. Use fresh or frozen huckleberries.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Roll half the pastry out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
- Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.
- Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until the crust is golden and the juices are bubbling, 45 to 55 minutes more. You'll need to bake the pie longer if the berries were frozen. Cool pie on wire rack.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 63.5 g, Cholesterol 3.8 mg, Fat 16.7 g, Fiber 3.7 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 325.3 mg, Sugar 38.7 g
WILD HUCKLEBERRY PIE
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. Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven. *Fresh or Frozen Wild Blue Huckleberries can be purchased year around at www.nwwildfoods.com
Tips:
- Use fresh wild huckleberries whenever possible. Fresh huckleberries have the best flavor and texture. If you can't find fresh huckleberries, you can use frozen or dried huckleberries.
- Don't overmix the pie dough. Overmixing the pie dough will make it tough. Mix the dough just until it comes together.
- Preheat the oven before baking the pie. This will help the pie crust to cook evenly.
- Bake the pie until the crust is golden brown and the filling is bubbling. The pie is done baking when a toothpick inserted into the center of the pie comes out clean.
- Let the pie cool slightly before serving. This will help the filling to set and the pie will be easier to slice.
Conclusion:
Wild huckleberry pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you're looking for a special dessert, give wild huckleberry pie a try. You won't be disappointed!
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