Huckleberry Pie

Huckleberry Pie

SAUNDRA

"If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!"
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Ingredients

50 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.

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Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

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 fo...

Most helpful critical review

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...

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Least positive
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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 fo...

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...

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 adv...

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!

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 ...

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 ...

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.

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 b...

I think it was soooooo good. Only problem was i farted and it wrecked the pie! :(

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