Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 cups fresh huckleberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- parchment paper
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the flour and chopped pecans. Using a pastry cutter or food processor, cut in the chilled butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. In a separate bowl, mix together the huckleberries, sugar, cornstarch, lemon juice, and salt until well combined.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
6. Pour the huckleberry mixture into the pie crust.
7. Brush the edges of the crust with the beaten egg and sprinkle with coarse sugar.
8. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to cool completely before slicing and serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 340
- Fat: 17g
- Carbohydrates: 44g
- Protein: 4g
- Fiber: 3g
- Sugar: 26g
Substitutions for ingredients:
- Pecans can be substituted with walnuts or almonds.
- Huckleberries can be substituted with blueberries or raspberries.
Variations:
- Add a teaspoon of cinnamon to the huckleberry filling for a warm, spicy flavor.
- Top the pie with a streusel topping made from brown sugar, flour, and butter.
Tips and tricks:
- To prevent the crust from becoming soggy, brush the bottom with a thin layer of beaten egg before adding the filling.
- If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
- For a decorative touch, use a small cookie cutter to cut out shapes from the extra dough and place them on top of the pie before baking.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of pie in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Sprinkle chopped pecans or huckleberries on top of the pie for a colorful, festive look.
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- A fresh green salad or roasted vegetables would be a great complement to the sweet and tart flavors of the pie.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too runny, add a tablespoon of cornstarch at a time until it thickens.
Food safety advice:
- Make sure to wash the huckleberries thoroughly before using them in the recipe.
Food history:
- Huckleberries are a type of wild berry that grow in the Pacific Northwest region of the United States. They have been used in traditional Native American cuisine for centuries.
Flavor profiles:
- The huckleberry filling is sweet and tart, with a slightly floral flavor. The pecan crust adds a nutty, buttery flavor that complements the fruit.
Serving suggestions:
- Serve the pie warm or at room temperature for the best flavor.
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