Best No Bake Huckleberry Pie Recipes

HUCKLEBERRY PIE

Huckleberry Pie image

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!

Provided by SAUNDRA

Categories Desserts Pies

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

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

GARDEN HUCKLEBERRY PIE

Garden Huckleberry Pie image

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

Ingredients

4 cups garden huckleberry
1 1/2 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon butter
1 lemon, juice of
2 tablespoons cornstarch
2 pie crusts (either storebought or your own recipe)

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.

WILD HUCKLEBERRY PIE

Wild Huckleberry Pie image

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

Ingredients

5 cups northwest wild blue huckleberries
1 1/2 cups sugar
5 tablespoons cornstarch
4 tablespoons tapioca
1 teaspoon grated lemon rind (fresh)
3 tablespoons butter

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.

NO-BAKE FRESH FRUIT PIE

No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories Berry Dairy Fruit Dessert Fourth of July Kid-Friendly Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Ingredients

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
Filling:
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

Steps:

Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.