Classic Huckleberry Pie
I used to live in Columbia Falls, Montana--a stone's throw away from Glacier National Park --- prime huckleberry country, so huckleberries were very plentiful and easy to come by. Given that, I made a LOT of huckleberry pies. This is my tried and true, never fail recipe. It is intentionally basic to allow the scrumptiousness of the huckleberries to shine in their full glory.
Ingredients
- 1 9-inch double crust pie pastry
- 4 cups huckleberries fresh or frozen
- 1¼ cup granulated sugar or more to taste
- ⅓ cup all-purpose flour
- dash kosher salt
- 1 tbsp freshly squeezed lemon juice
- 1-2 tbsp unsalted butter
Instructions
- Mix sugar, flour and salt; toss with huckleberries. Add lemon juice. Let stand while preparing pastry.Spoon filling into pastry, dot with butter. Cover with top crust; slit to allow steam to escape.Bake at 425° F for 40-50 minutes. Cool and serve warm or at room temperature.