"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Frozen Huckleberry Pie--Traditional Recipe

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This recipe for Frozen Huckleberry Pie--Traditional, 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:  
4 c frozen berries, defrosted
1/2 c berry juice (from defrosting)
6 T cornstarch**
1 c sugar (or to taste)
1 T lemon juice
2 unbaked pie crusts*

Directions:
Directions:
Defrost berries. Separate berries and berry juice using a colander. Mix 3 T cornstarch and sugar. In heavy pan combine 1 cup strained berries, 1/2 c berry juice and lemon juice and sugar/cornstarch mixture. Cook until very thick and clear. Sprinkle remaining 3 c berries with 3 T cornstarch and fold CAREFULLY into thickened mixture. Pour filling into uncooked pie shell, topping with another pie shell, fluting to seal and cutting off excess dough. Slit crust top to allow ventilation. Put foil around edges of crust to prevent browning too much. Bake 30-45 minutes at 350 until filling bubbles thickly through slits. Serve with sweetened vanilla flavored whipped cream or ice cream.

*See Never Fail Pie Crust recipe
** I hate sloppy filling and frozen berries seem to require more thickening agent—whether cornstarch, flour, or tapioca—to set up properly when cooking/baking.

Personal Notes:
Personal Notes:
Our holiday standard—Deep in December it’s nice to remember—the “natural” fulsomeness of late summer!

 

 

 

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