Ingredients
Scale
- 5 cups (1.5 pounds) fresh or frozen huckleberries
- 1 cup (200 grams) granulated sugar
- ¼ cup (48 grams) quick-cooking tapioca
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) orange zest
- 1 double-pie crust recipe
- 1 egg
- 1 tablespoon (15 ml) water
Instructions
- Combine huckleberries, sugar, tapioca, orange juice, and zest in a bowl; let rest.
- Roll out pie crust to form circles and fit into a pie plate.
- Pour huckleberry mixture into crust and top with lattice strips.
- Brush with egg wash and chill for 30 minutes.
- Bake at 425°F for 20 minutes, then reduce to 375°F and bake for 30-35 minutes.
- Cool before slicing and serve with ice cream or whipped cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure huckleberries are well-coated with sugar.
Thaw frozen huckleberries and drain excess moisture.
Chill crust prior to baking for better structure.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 3
- Cholesterol: 30