Ingredients with Measurements:
- 1 double pie crust (homemade or store-bought)
- 4 cups fresh huckleberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- mixing bowls
- whisk
- measuring cups and spoons
- food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out one of the pie crusts and place it in the pie dish. Trim the edges and set aside.
3. In a large mixing bowl, combine the huckleberries, sugar, cornstarch, lemon juice, and salt. Mix well.
4. Pour the huckleberry mixture into the prepared pie crust. Dot the top with small pieces of butter.
5. Roll out the second pie crust and cut it into strips for a lattice top. Alternatively, you can use cookie cutters to cut out shapes for a decorative top.
6. To make the streusel topping, combine the flour, granulated sugar, brown sugar, cinnamon, and salt in a mixing bowl. Add the melted butter and mix until crumbly.
7. Sprinkle the streusel topping over the top of the pie.
8. Bake the pie for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
9. Allow the pie to cool for at least 30 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 390
- Fat: 18g
- Carbohydrates: 56g
- Protein: 3g
- Fiber: 3g
- Sugar: 33g
Substitutions for ingredients:
- Blueberries or blackberries can be used in place of huckleberries.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
- Salted butter can be used in place of unsalted butter, but reduce the amount of salt in the recipe.
Variations:
- Add a teaspoon of vanilla extract to the streusel topping for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Add a tablespoon of bourbon to the huckleberry filling for a boozy twist.
Tips and tricks:
- To prevent the edges of the pie crust from burning, cover them with foil or a pie crust shield.
- If the streusel topping starts to brown too quickly, cover the pie with foil and continue baking.
- For a more rustic look, skip the lattice top and use a cookie cutter to cut out shapes for the top of the pie.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh huckleberries or other berries
- Whipped cream
- Mint leaves
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- Vanilla bean roasted sweet potatoes
- Grilled asparagus with lemon and garlic
- Mixed green salad with a balsamic vinaigrette
Troubleshooting advice:
- If the pie filling is too runny, add more cornstarch or tapioca starch.
- If the streusel topping is too dry, add more melted butter.
Food safety advice:
- Always wash your hands and any produce before starting to cook.
- Use a food thermometer to ensure the pie is cooked to a safe temperature of 165°F.
Food history:
- Huckleberries are a type of wild berry that grow in the Pacific Northwest region of the United States. They have been used for centuries by Native American tribes for food and medicine.
Flavor profiles:
- Sweet, tart, buttery, and crunchy.
Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: American