Huckleberry Pie

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Most Helpful Positive Review

Dec 02, 2003

thanks for sharing this recipe -it was delicious! We were in the Mtns visiting Mt St Helens and oh my did we see huckleberries everywhere in the blast zone!! we picked 6 cups! I had enough for your pie! I came here looking for a recipe and found yours! It was wonderful! The only thing I changed is to add liitle more flour -2T to 1/4 cup --berries are very juicy! Oh and some cinnanmon about 1/2 t.

—SUEASTY

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Most Helpful Critical Review

Aug 04, 2009

This tasted great, the lemon adds a nice flavor, but using just the flour as a thickener left me with huckleberry soup and a mushy, pasty crust. I tried it again and used a quarter cup of 'quick tapioca' instead of a tablespoon of flour and the pie was nice and solid. I also found it was much better after it had cooled completely - much less runny.

—danwar

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11 Ratings

Sep 11, 2007

I am not sure what went wrong with this pie. We had just picked our huckleberries in the Columbia Gorge and they were very tasty, so I thought they would be perfect for a pie. I followed the advice of another reviewer and increased the flour to 1/4 C and the pie was still very runny. It completely saturated the bottom and even the top crust. It was like eating mush. I've decided to make this again but instead I will make mini pies in cupcake tins to control the oozing and keep some consistency. Also, I will not use the cream on the top either, I don't think it did much except to add more calories.

—Erin

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Aug 18, 2010

This was a very good recipe but I found it to be very runny. When I used 5 level TBS. of cornstarch it came out perfect! With this change, I give this recipe a 5 star rating!

—yellow_daisy

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Aug 13, 2010

One review was absolutely correct. Flour does not work as a thickener in this instance. The best way is tapioca ( 2 tbls ), berries, sugar, and lemon juice in a bowl mixed and let set for 10-15 min. before adding to pie pan.

—Scott

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Nov 09, 2004

The pie was real juicy/runny. But it was still fantastic. I will probably alter it next time, but will definitely make it again. Thanks.

—TAMALA

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Nov 23, 2011

My family loves Huckleberry Pie! I struggled with the runny pie dilemma for years until I decided to prepare the filling in a saucepan first. Each year's batch of berries come on the bush with a varying degree of sweetness and juiciness. In order to make sure my pies set and taste just right, I prepare the filling on the stove to get the right consistency and flavor. I left out the lemon zest and cream because my family prefers the simple taste of the Huckleberries

—Marcy

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Oct 23, 2008

I followed the recipe to the tee, but used a metal pie dish. The pie ended up too runny, undercooked and it was not good enough to eat. I still have huckleberries left and will try to cook the berries first before filling the pie shell.

—Karin

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Nutrition

Calories
389 kcal
19%

Carbohydrates
52.2 g
17%

Cholesterol
13 mg
4%

Fat
19.5 g
30%

Fiber
3.8 g
15%

Protein
3.5 g
7%

Sodium
260 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Huckleberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 389
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 6.4g 32 %
Cholesterol 13mg 4 %
Sodium 260mg 10 %
Potassium 106mg 3 %
Total Carbohydrates 52.2g 17 %
Dietary Fiber 3.8g 15 %
Protein 3.5g 7 %
Sugars 28.6g
Vitamin A 4 %
Vitamin C 20 %
Calcium 2 %
Iron 14 %
** Thiamin 18 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 4 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.