Frozen Huckleberry Pie--Traditional Recipe
4.7 stars -
based on 5 votes
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Category: |
Category: |
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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*
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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. |
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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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