Description
A summer treat enjoyed year-round! Chef Jones freezer-friendly recipe uses fresh or frozen berries for a classic, delicious pie.
Ingredients
Units
Scale
- 5–6 cups (1.2-1.4 L) freshly picked huckleberries
- 1/2 cup (120 ml) flour
- 3/4 cup (180 ml) sugar depending on the sweetness of the berries (if you like your pie a little sweeter, add a little more)
- 1/2 tsp kosher salt
- Squeeze of 1/2 small lemon (about 1–2 tsp)
- 1/2 tsp lemon zest (optional)
- A very small grating or pinch of nutmeg (optional)
- 1 tbsp butter for dotting the pie
- 1–2 tsp of sugar
- Pre-heat oven to 425 F (220°C)
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 tbsp 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 tsp 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!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310