Recipe Background
Huckleberries may look like blueberries, but they have a flavor blueberries could only dream of; deep, sweet, tart, and with notes similar to raspberries. Huckleberry Pie shows off this incredible flavor in a truly delightful dessert! The pie crust is rich and buttery, and the filling is creamy and smooth, with a hint of citrus zest for brightness. With its namesake fruit piled on top in all its jammy joy, Huckleberry Pie is a summertime treat that makes everyone berry happy!
Huckleberries may look like blueberries, but they have a flavor blueberries could only dream of; deep, sweet, tart, and with notes similar to raspberries. Huckleberry Pie shows off this incredible flavor in a truly delightful dessert! The pie crust is rich and buttery, and the filling is creamy and smooth, with a hint of citrus zest for brightness. With its namesake fruit piled on top in all its jammy joy, Huckleberry Pie is a summertime treat that makes everyone berry happy!
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 5 teaspoons confectioners' sugar
- 1/2 cup butter melted
For the topping:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 4 cups huckleberries fresh or frozen
- 1/3 cup water
For the filling:
- 1 (8-ounce) package of cream cheese softened
- 1/2 cup confectioners' sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped
Directions
- Preheat the oven to 375 degrees F.
- Grease two 9-inch pie pans.
- In a bowl, combine the flour and 5 teaspoons of the confectioners' sugar.
- Stir in the melted butter.
- Press the dough mixture evenly into the bottom and up the sides of the prepared pie pans.
- Bake until golden-brown, about 8-10 minutes.
- Allow the pie crusts to cool for at least 15 minutes on a wire rack.
- In a saucepan, combine the sugar and the cornstarch.
- Stir in the huckleberries and the water.
- Place the saucepan over medium heat and cook, while stirring, until the mixture comes to a boil.
- Boil for about 2 minutes.
- Allow the huckleberry mixture to cool, about 15 minutes.
- Beat the cream cheese, the remaining confectioners' sugar, the lemon zest, lemon juice, and te vanilla until light and fluffy.
- Fold in the whipped cream.
- Spoon 1/2 of the filling into each of the pie crusts, making a slight well in each filling.
- Spoon the huckleberry filling into the wells and over the filling of each of the pies evenly.
- Chill the pies for at least 1 hour.
- Serve chilled.
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