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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: 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.
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6 users found this review helpful

Reviewer:

Erin
Photo by Erin
Cooking Level: Intermediate
Home Town: Port Orchard, Washington, USA
Living In: Vancouver, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 9, 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.
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7 users found this review helpful

Reviewer:

TAMALA
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Cooking Level: Expert
Living In: Spokane, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 2, 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.
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22 users found this review helpful

Reviewer:

SUEASTY
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Cooking Level: Expert
Living In: Yakima, Washington, USA
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