Skip to main content

Foraged Huckleberry Pie #5thAnnualPieathalon #EatPie


My boys and I have been foraging huckleberries for years. Normally we just devour them by the handful as we're hiking. Though one year I did get enough to make a Huckleberry Pound Cake. Last weekend we were up there and there were so many berries...and they were just about ready.


So, on our way home from a sausage-making class yesterday, the Enthusiastic Kitchen Elf and I scaled the almost 200 steps to the top of Huckleberry Hill with containers in hand and determination to get enough to make a pie. Almost everyone we encountered up there had the same idea we did! Well, maybe not about the pie, but about picking all those ripe huckleberries.

When I signed on to join the fifth annual Pieathalon this year, I was on the hunt for pie recipes from old cookbooks. I came across this one from The Times Cook Book, copyright 1905: NO. 11. HUCKLEBERRY PIE. Okay, what I made isn't even close to Mary's, but as I was inspired to try my hand at a huckleberry pie because of her, I thought I'd share it.


Mary Stone Welch from San Diego submitted: "For two pies, one cup flour, half teaspoon baking powder, two tablespoons shortening; rub together lightly; add water to roll easily (not too soft.) Roll quarter inch thick. Cover two pie tins. Bake in hot oven. In five minutes fill with generous amount of hot huckleberries (canned or fresh) with juice, rather sweet. (Bake until well done. Eat cold with cream.)"

Ingredients

Crust makes one 8" pie (I doubled it)
  • 1 C flour
  • 1/4 C blue cornmeal
  • 1-1/2 t organic granulated sugar
  • 1/2 t vanilla salt
  • 1/2 C butter (1 stick), cubed
  • 1 t pure lemon extract
  • 2 T gin (or water)

Filling makes one 8" pie
  • 5 C huckleberries (or blueberries if you can't get huckleberries)
  • 1/2 C organic granulated sugar
  • 3 T flour
  • 2 T softened butter


Crust
In a food processor, pulse the flour and cornmeal with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in lemon extract and gin and pulse, again, till the dough comes together in a ball. Add more liquid, if needed. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into a disk, wrap in plastic and refrigerate until firm, approximately 1 hour.
  
Roll crust out between two pieces of parchment paper. Transfer to your pie pan.

Filling
In a large mixing bowl, toss together the huckleberries, sugar, and flour. Preheat the oven to 425 degrees F.
  
Spoon the mixture into your crust and dot with butter pats. Bake for 15 minutes. 


Reduce the heat to 350 degrees F and bake for another 45 minutes - until the crust is firm and lightly golden.

  
Let cool completely before slicing.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh