Huckleberry Heaven in Idaho Crust
Savor the taste of Idaho with this mouthwatering huckleberry pie, featuring a blend of sweet and slightly tart huckleberries nestled in a flaky crust made from locally sourced Idaho-grown wheat. Each bite bursts with flavor, making it the perfect dessert for any occasion, whether it's a family gathering or a summer picnic. Serve it with a scoop of vanilla ice cream for a heavenly treat!
ingredients
- 2 cups fresh huckleberries
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, diced
- 1 recipe for flaky pie crust (2 crusts)
- 1 egg, beaten (for egg wash)
- Whipped cream or vanilla ice cream (for serving, optional)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, combine the huckleberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss to coat the berries without mashing them.
- 3.
Roll out one half of the pie crust and place it into a 9-inch pie pan, trimming excess dough.
- 4.
Pour the huckleberry filling into the crust, dotting it with the diced butter.
- 5.
Roll out the second half of the pie crust and place it over the filling. Crimp the edges to seal and cut slits in the top crust to allow steam to escape.
- 6.
Brush the top crust with the beaten egg for a golden finish.
- 7.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- 8.
Allow the pie to cool for at least an hour before slicing. Serve with whipped cream or vanilla ice cream if desired.
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