Picture this: a warm, flaky crust cradling a jewel-toned filling of sweet and tart huckleberries, the aroma filling your kitchen with the promise of pure deliciousness. This huckleberry pie recipe isn't just a dessert; it's a journey to the heart of the Pacific Northwest, a taste of the wild, captured in every bite. Whether you're a seasoned baker or a kitchen novice, this easy recipe will guide you to creating a homemade pie that’s both impressive and utterly satisfying. It's the perfect addition to your repertoire of quick dinner ideas or a delightful treat for any occasion.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Huckleberry Filling:
- 4 cups fresh or frozen huckleberries (If using frozen, do not thaw)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, one slightly larger than the other. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the larger disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Prepare the filling: In a large bowl, gently combine the huckleberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Fill the pie crust: Pour the huckleberry filling into the prepared pie crust. Dot the top with the small pieces of butter.
- Top crust (optional): Roll out the remaining dough and either cut it into strips for a lattice top or place it over the filling as a solid top. Cut slits in the top crust to allow steam to escape. Crimp the edges to seal.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Huckleberry Pie:
- Use high-quality ingredients: The better your ingredients, the better your pie will taste. Fresh huckleberries are ideal, but frozen work well too.
- Don't overmix the dough: Overmixing the pie crust will make it tough.
- Blind bake (optional): For a crispier crust, you can pre-bake the crust for 15 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans.
- Let it cool: Patience is key! Allowing the pie to cool completely prevents a runny filling.
Variations:
- Add a streusel topping: For extra texture and sweetness, sprinkle a streusel topping over the pie before baking.
- Use other berries: Substitute blueberries, raspberries, or blackberries for some or all of the huckleberries.
- Make a mini pie: This recipe can easily be adapted to make individual mini pies.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 20g Sugar: Approximately 30g
This homemade huckleberry pie recipe is a delightful addition to your collection of delicious dishes and easy recipes. Perfect for satisfying your sweet tooth while enjoying the flavors of the season, this recipe is sure to become a family favorite. Enjoy!