HUCKLEBERRY PIE
I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.
Provided by Shirl J 831
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Roll half of pastry out on floured surface and place in 9" pie pan.
- Measure ingredients into a two quart mixing bowl and mix well.
- Pour into unbaked pie shell.
- Roll out remaining pastry and cover the fruit mixture.
- Crimp edges attractively and pierce all over with a fork to release the steam.
- Place pie on a cookie sheet and bake for about one hour or until nicely browned.
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Denyse Mahon
[email protected]The crust was a bit too dry for my taste, but the filling was delicious. I'll try a different crust recipe next time.
RIXWAN RONI
[email protected]The filling was a bit too tart for my taste, but otherwise this pie was great. I'll try adding more sugar next time.
MD Shawon A
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and tart. I used frozen huckleberries and they worked perfectly.
md khokon foeg
[email protected]I've made this huckleberry pie recipe several times now, and it's always a hit. The crust is so easy to make, and the filling is delicious. I love that I can use fresh or frozen huckleberries.
Sneha Subedi
[email protected]This huckleberry pie recipe was a delight! The crust was flaky and buttery, and the filling was sweet and tart. I added a bit of cinnamon to the filling for extra flavor, and it turned out perfect. My family loved it!