Fresh Huckleberry Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Filling:
  • 5½ cups fresh huckleberries, picked over, rinsed and patted dry
  • 1 cup granulated sugar
  • 3 Tbs. light brown sugar
  • 2 Tbs. fresh lemon juice
  • 4 Tbs. minute tapioca (I grind mine in a clean coffee grinder, so it's finer in texture)
  • ⅛ tsp. ground cinnamon
  • ¼ tsp. freshly ground nutmeg
  • ⅛ tsp. salt
Wash for crust:
  • milk
  • turbinado sugar
Instructions
  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, nutmeg and salt. Carefully stir until well combined. Set aside for a minimum of 15 minutes so the tapioca can get soft.
  3. Roll out one disk of refrigerated pie dough, to about ⅛ inches thick, or about 12 inches in diameter. Place dough into a 9 inch pie dish. Place the dish into the refrigerator while you roll out the dough for the top. Roll the top out to the same thickness. With a sharp knife or a fancy pants lattice cutter :-) cut the dough into 1 inch strips.
  4. Pour the filling into the pie shell, carefully weave the strips of dough to form the lattice top. Trim where necessary and crimp the edges. Lightly brush with milk and sprinkle with the turbinado sugar.
  5. Bake at 450 degrees for 20 minutes. Turn the heat down to 350 degrees and bake for an additional 30-60 minutes. The time always varies! Just bake until the filling is bubbling. Cover the edges with aluminum foil if it's getting too brown. Let cool completely before cutting or you'll have a runny pie!
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/fresh-huckleberry-pie/