fresh huckleberry pie

October 4, 2011

Huckleberries are gold in the Pacific Northwest. They grow for a short window in the summer, only above a certain altitude, and they must be picked by hand. Picking huckleberries doesn’t happen on a farm. Nope. Try up a mountain in the middle of nowhere.

It is worth every effort because huckleberries are crazy good. They are both tart and sweet at the same time, and bake up perfectly in pie.

Fresh Huckleberry Pie
Makes 1 9-inch pie

For the crust:
2 1/4 cups flour
1 cup butter
1/2 teaspoon salt
1/3 cup cold water

For the filling:
6 cups fresh huckleberries
1 – 1/2 cups brown sugar
2 tablespoons flour
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
the juice of one lemon

First, make your crust. I used this technique, and then chill for at least 30 minutes. Combine all the ingredients for the filling, and mix until the sugar has dissolved.

Then, when you are ready to bake, preheat the oven to 350. Roll out the dough into two rounds. Place one round in a pie pan, and carefully pour filling over the crust. Cut the other round into strips and weave them to cover the pie. Trim the edges, and crimp them so it looks pretty.

Bake on a cookie sheet until the crust is golden, and the filling is bubbly.

Serve with vanilla ice cream.

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{ 1 comment… read it below or add one }

Nicola October 7, 2011 at 6:18 pm

That looks incredible. I love the background info!!!! You are amazeballs.

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