Best Grandma Mcdaniels Huckleberry Pie Recipes

WILD HUCKLEBERRY PIE

Wild Huckleberry Pie image

Make and share this Wild Huckleberry Pie recipe from Food.com.

Provided by WILDHARVEST

Categories Pie

Time 1h10m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 6

Ingredients

5 cups northwest wild blue huckleberries
1 1/2 cups sugar
5 tablespoons cornstarch
4 tablespoons tapioca
1 teaspoon grated lemon rind (fresh)
3 tablespoons butter

Steps:

Mix the above ingredients together with a spoon so that everything is well distributed;
pour into the bottom pie shell as it sets in the pie plate.
Dot the top of the mixture with 2 or 3 dabs of butter.
Top off with the second pie shell.
Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
The pie can be refrigerated until you are ready to bake or baked immediately.
To bake, preheat your oven to 450 degrees.
Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
Once the pie looks done and the crust is a light golden brown, it should be done.
Take it out and let the pie cool on a cooling rack until it is ready to serve.

HUCKLEBERRY PIE

Huckleberry Pie image

If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!

Provided by SAUNDRA

Categories Desserts Pies

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g

HUCKLEBERRY CHEESE PIE

Huckleberry Cheese Pie image

To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

BUTTER CRUNCH CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped nuts
1/2 cup cold butter
CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipped cream or 1 cup whipped topping
FRUIT TOPPING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries or blueberries, divided
1-1/2 teaspoons butter
Additional whipped cream, optional

Steps:

In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.

Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA MCDANIEL'S HUCKLEBERRY PIE

Grandma McDaniel's Huckleberry Pie image

Grandma Margaret McDaniel's recipe for Huckleberry pie. Given to me over 40 years ago. Done by pen and paper in her lovely handwriting. So precious to me.

Provided by Chris L. @lolochrissy

Categories Pies

Number Of Ingredients 4

Ingredients

- fresh huckleberries
3/4 cup(s) sugar, scant
1 tablespoon(s) a.p. flour
- pastry for double crust pie

Steps:

Have pastry for a double crust pie ready, with bottom crust in pie pan. Preheat oven to 400* but reduce heat according to directions below.
Use another pie pan to measure out fresh huckleberries. Not too full.
Empty berries in bowl. Coat with sugar and flour.
Place berries in pastry covered pie pan. Place second crust on top. Seal edges. Cut slits in top.
Place foil or drip pan on lower rack to catch drips.
Bake pie for 10 - 15 minutes. (Slightly browned on top.)Then reduce heat to 350*.
Bake at 350* 30 min. longer