Auntie's Wild Huckleberry Pie

Auntie's Wild Huckleberry Pie

12

"This is a good huckleberry pie and it isn't quite as sweet as some. Use fresh or frozen huckleberries."

Ingredients

1 h 50 m {{adjustedServings}} servings 408 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Roll half the pastry out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
  4. Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.
  5. Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until the crust is golden and the juices are bubbling, 45 to 55 minutes more. You'll need to bake the pie longer if the berries were frozen. Cool pie on wire rack.
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Reviews

12
  1. 14 Ratings

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I only found a few things wrong with this pie, but it was enough to ruin it for me, and I feel compelled to warn anyone who is about to use their precious huckleberries on this one. I would omi...

The pie was delicious and I would use this recipe again. Just one note, make pie crust for a double crust pie, not a single.

I was nervous about this recipe because of the effort in getting 4 cups of huckleberries. I will not use a T of vinegar if I ever make this again. The vinegar was very strong when the pie first ...