Ingredients
Units
Scale
- 5–6 cups freshly picked huckleberries
- 1/2 cup flour
- 3/4 cup sugar depending on the sweetness of the berries (if you like your pie a little sweeter, add a little more)
- 1/2 teaspoon kosher salt
- Squeeze of 1/2 small lemon (about 1–2 teaspoon)
- 1/2 teaspoon lemon zest (optional)
- A very small grating or pinch of nutmeg (optional)
- 1 Tablespoon butter for dotting the pie
- 1–2 teaspoons of sugar
- Pre-heat oven to 425 F
Instructions
- Put the berries in a bowl and sprinkle over flour, sugar and salt. Add optional lemon zest and nutmeg.
- Squeeze the lemon over the berries being careful to pick out any lemon seeds that may fall on top of the fruit.
- Mix together until just coated.
- Taste and adjust for sweetness.
- Pour the filling into an unbaked pie crust and dot with butter 1 Tablespoon butter.
- Top with a full top crust and cut vents or a lattice crust.
- Brush the top crust or lattice with an egg white wash and sprinkle lightly with an extra teaspoon or two of sugar.
- Place pie in oven and bake at 425F for about 20 minutes until the top crust is golden. Turn down the oven to 350-375F (depending on your oven) and bake for about 30-40 minutes longer. When the kitchen starts to smell “right” open the oven and check to see if the pie is bubbling.
- Remove the bubbling pie from the oven and let it set until cool before cutting…if you can wait that long!