Best Wild Huckleberry Pie Recipes

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.

AUNTIE'S WILD HUCKLEBERRY PIE

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.

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