Huckleberry Pie

Have you ever tried huckleberries? They are a much tinier version of blueberries, usually grown in the wild, upper elevation of mountains. Last summer we hiked up to a location my boss had mentioned he'd seen a jackpot for huckleberry plants. And picking these berries are a true labor of love. They are so small, after an hour and a half, we'd only had about a gallon-size bag worth of berries.  So needless to say, I tend to be a little stingy when using them up in recipes :)

A friend had mentioned she'd had quite a bit of these little huckleberries stocked up in her freezer but had no idea how to make pie crust. I told her I had this incredibly easy recipe that makes 2 double crusts, so she came over and we baked this super delicious pie! Look how tiny those berries are!

Huckleberry Pie

Grandma's Pie Dough from Country Living

Filling from She-smoke

2 disks Grandma's Pie Dough

3 1/2 cups huckleberries
1 cup sugar
3 tablespoon corn starch
 

Heat the oven to 375°F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thickness, and transfer to a 9-inch pie pan. Set aside in the refrigerator. 

Mix the sugar and cornstarch together, then carefully coat the berries with it.  Transfer to the prepared pie pan.

Roll the remaining dough to 1/8-inch thickness and use a scalloped pie cutter to cut dough into strips at desired width.  

Drape the strips over the pie and weave over and under each layer.  Trim the edges of both crusts, leaving a 1/2-inch overhang.  Fold the dough under, lighting pinching to seal.  Crimp around the rim and refrigerate for 10 minutes.  

Bake on the center shelf of the oven until the crust is golden brown - 45 to 55 minutes.  Transfer to a wire rack to cool.