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Fresh Huckleberry Pie Recipe

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This recipe for Fresh Huckleberry Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 quart fresh huckleberries
1/2 c water
3-4 T cornstarch
1 c sugar
1 tsp to 1 T lemon juice
1 baked cooled cooked pastry shell

Directions:
Directions:
Mix cornstarch with sugar and add to 1 c berries, water, and lemon, cooking all in a heavy pan until very thick and clear. Add remaining 3 c berries folding them in CAREFULLY. (Try to keep from mashing the berries, preserving the “flavor burst” for eating.) Pour into baked pie shell. Refrigerate. Serve topped with sweetened vanilla flavored whipped cream or ice cream.

*See Never Fail Pie Crust recipe

Personal Notes:
Personal Notes:
Other than EATING them, fresh or cooked, the best thing about huckleberries is going up on the mountain, out in the woods to that favorite “secret spot” to get them—watching out for bears, of course! If you’ve never been to the Flathead Valley in Montana, they’re a good enough reason to go.

 

 

 

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