Huckleberry Pie – a delicious recipe with Pastry, fresh huckleberries, sugar, flour, lemon rind, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Chill remaining pastry.
2
Place huckleberries in pastry shell. Combine 3/4 cup sugar and flour; spoon mixture evenly over berries. Sprinkle with lemon rind and juice. Dot with butter.
3
Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape. Brush top crust (not fluted edge) with whipping cream; sprinkle with 2 teaspoons sugar.
4
Bake at 425u00b0 for 15 minutes. Reduce heat to 350u00b0; continue baking 20 to 25 minutes. (Cover edges with aluminum foil to prevent over browning, if necessary.)
306
kcal
Calories
6
g
Fat
65
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Pastry for 1 double-crust (9-inch) pie, 4 cups fresh huckleberries or blueberries, 3/4 cup sugar, 1 tablespoon all-purpose flour, and more.
Yes, Huckleberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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