Country Huckleberry Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
3/4 pie pastry (2 crust size)
2 1/4 cups frozen huckleberries (unsweetened)
1/3 cup huckleberry juice (add water as needed)
0.563 cup sugar
1 1/8 tablespoon cornstarch
1 1/2 tablespoon quick-cooking tapioca
3/4 teaspoon lemon juice
Directions:
Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 cup liquid. Stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust; flute edges.
Bake in hot oven, 425 degrees F for 30 minutes, or until nicely browned. For a brown under crust, bake on lowest oven rack.
*You have scaled this recipe to serve/make 6 (originally served 8). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/300/Country_Huckleberry_Pie48167.shtml
Recipe ID: 3133
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.