A treat he enjoys mostly in the summer time, Chef Jones stocks them in his freezer for special desserts throughout the year. Luckily they freeze well and can be used in place of fresh berries with no changes to this recipe. This recipe is sized for a 9-inch deep dish pie pan but if your pie pan is a different size, adjust ingredients up or down accordingly.
- 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
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!