"Be My Huckleberry" Pie
Get ready for the best huckleberry pie you've ever had! I'll show you how to make lattice-top wild huckleberry pie and huckleberry pie with crumb topping!
Servings: 8 slices
Calories: 275kcal
Ingredients
- 1 box Pillsbury pie crust
- 4-5 cups huckleberries
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup tapioca
- 1½ teaspoon orange zest (or orange powder)
- 1 tablespoon orange juice
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon milk
- 2 teaspoon sugar (for sprinkling on crust)
Instructions
- Preheat oven to 375-degrees F
- Line the bottom of a 9" pie plate with one of the two pie crusts. If using frozen fruit, quickly rinse off any ice that may have formed around the berries and drain completely.
- Mix both sugars, tapioca, orange zest, orange juice, salt, and cinnamon, if using. Add huckleberries and one shredded apple (optional) and mix gently to combine.
- Set aside to rest for 15 minutes to allow the tapioca to activate.
- Meanwhile, slice the remaining pie crust into ¼" strips using a pastry wheel.
- After the fifteen minutes are up, pour pie filling into the prepared pie crust and dot with butter.
- Place the strips of dough in a lattice fashion over the pie and either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp.
- Cover pie edges with foil or pie crust protectors. Brush with 1 tablespoon of milk and sprinkle with 2 teaspoons sugar. Bake for an hour, or until the mixture is thick and bubbly and begins to ooze out of the lattice crust. Remove the foil during the last 15 minutes.
- Cool the huckleberry pie before slicing. Enjoy topping with vanilla ice cream.
Notes
To make a huckleberry pie with crumb topping, follow these directions
- Follow the recipe steps up to dotting with butter, except do not dot with butter.
- Bake filled pie crust at 375-degrees F for 30 minutes.
- Meanwhile, mix ½ cup of brown sugar, ¾ cup of flour, ¼ teaspoon cardamom, ¼ teaspoon cinnamon, and a pinch of salt. Make sure there are no clumps in the brown sugar, and that the ingredients are thoroughly mixed.
- Using your hands or a fork, cut in 4 tablespoons of cold cubed butter until the mixture is crumbly.
- After 30 minutes have elapsed, remove the pie from the oven and turn up the oven temperature to 400-degrees F.
- Carefully distribute the crumb topping evenly over the berries, so that the berries are no longer visible.
- Cover pie edges with foil or pie crust protector. Bake for an additional 15 minutes, or until the pie is bubbly and begins to ooze out from under the topping.
- The pie will firm up when completely cool.
Nutrition
Serving: 1slice | Calories: 275kcal | Carbohydrates: 53g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 182mg | Sugar: 27g