Huckleberry pie

    (17)
    1 hour 45 min

    Huckleberries are wild berries similar in colour and flavour to blueberries. If you can't find huckleberries, feel free to use blueberries for this tasty pie.


    15 people made this

    Ingredients
    Serves: 8 

    • 1 recipe pastry for a 23cm double-crust pie
    • 600g huckleberries
    • 2 1/2 tablespoons tapioca pearls
    • 125g caster sugar
    • 1/4 teaspoon salt
    • 110g dark brown soft sugar
    • 1 tablespoon cider vinegar
    • 1 tablespoon butter

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Extra time:20min cooling  ›  Ready in:1hr45min 

    1. Mix together the huckleberries, tapioca, sugar, salt, dark brown soft sugar and cider vinegar.
    2. Pour mixture into unbaked pastry case. Dot top with butter. Add top layer of pastry and flute edges to seal.
    3. Bake at 200 C / Gas 6 for 15 minutes. Then turn oven down to 180 C / Gas 4 and bake for 45 to 55 minutes (longer if berries are frozen). Cool slightly on a wire rack before slicing.
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (14)

    by
    34

    I only found a few things wrong with this pie, but it was enough to ruin it for me, and I feel compelled to warn anyone who is about to use their precious huckleberries on this one. I would omit the cider vinegar. I feel cheated wasting my $16 worth of handpicked wild huckleberries from the farmer's market on this. Huckleberries are a rare treat with a unique flavor that deserve to stand alone, not be compromised with the taste of vinegar of all things! I thought maybe it was my pregnancy hormones making me more sensitive, but when my husband started sniffing the pie, I asked him why, and he said, "Why does it smell like vinegar?" And NO, I did not add any more than the recipe called for. It was also a bit runny at slightly warm temperature where you want to serve so it could use some more tapioca or other thickener. I tried this with a cream cheese crust which was delicious. I know people use lemon juice in this type of pie, so that might be a better alternative to the vinegar, but probably better to just leave it out.  -  28 Aug 2010  (Review from Allrecipes US | Canada)

    by
    28

    The pie was delicious and I would use this recipe again. Just one note, make pie crust for a double crust pie, not a single.  -  22 Jul 2001  (Review from Allrecipes US | Canada)

    by
    16

    I was nervous about this recipe because of the effort in getting 4 cups of huckleberries. I will not use a T of vinegar if I ever make this again. The vinegar was very strong when the pie first cooled, but not too bad this morning. I still don't think it needs it, or maybe just a touch of lemon juice. These berries are not sweet to begin with. I also used minute tapioca which I think worked fine. I didn't think to brush my crust with cream or egg, and wish it would have been suggested in the recipe. I didn't need to cover crust to keep from overbrowning, which I did and it's pale. It's okay alone, better with ice cream.  -  25 Aug 2009  (Review from Allrecipes US | Canada)

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