Search thousands of recipes reviewed by home cooks like you.

Auntie's Wild Huckleberry Pie

Auntie's Wild Huckleberry Pie

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 50 m
Nancy Sabatino

Nancy Sabatino

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LONNIE DEE
28

LONNIE DEE

8/12/2003

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.

Love2Bake
27

Love2Bake

8/30/2010

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 omit the cider vinegar. I feel cheated wasting my $16 worth of handpicked wild huckleberries from the farmer's market on this. Huckleberries are a rare treat with a unique flavor that deserve to stand alone, not be compromised with the taste of vinegar of all things! I thought maybe it was my pregnancy hormones making me more sensitive, but when my husband started sniffing the pie, I asked him why, and he said, "Why does it smell like vinegar?" And NO, I did not add any more than the recipe called for. It was also a bit runny at slightly warm temperature where you want to serve so it could use some more tapioca or other thickener. I tried this with a cream cheese crust which was delicious. I know people use lemon juice in this type of pie, so that might be a better alternative to the vinegar, but probably better to just leave it out.

Kris W.
16

Kris W.

8/26/2009

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 cooled, but not too bad this morning. I still don't think it needs it, or maybe just a touch of lemon juice. These berries are not sweet to begin with. I also used minute tapioca which I think worked fine. I didn't think to brush my crust with cream or egg, and wish it would have been suggested in the recipe. I didn't need to cover crust to keep from overbrowning, which I did and it's pale. It's okay alone, better with ice cream.

Similar recipes