Huckleberry Pie
Ingredients
Directions
Prepare the berries
Put a quart of picked huckleberries into a basin of water; take off whatever floats.
Take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish.
Assemble the pie
Line a buttered pie dish with pie paste.
Put the berries half an inch deep into the dish, and to a quart of berries, put half a teacupful of brown sugar.
Dredge a teaspoonful of flour over the berries.
Strew a saltspoonful of salt and a little nutmeg grated over.
Cover the pie, cut a slit in the centre, or make several small incisions on either side of it.
Press the two crusts together around the edge, trim it off neatly with a sharp knife.
Bake
Bake in a quick oven for three-quarters of an hour.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Huckleberries
- Provide the main fruit flavour and the juice that fills the pie.
- Brown sugar (in the method)
- Adds sweetness and helps draw juice from the berries as they cook.
- Flour
- Thickens the berry juices so the filling sets rather than running out.
The step that matters
Picking over the berries. Stems and unripe berries add bitterness, toughness and extra moisture that can make the filling watery or dull in flavour. Removing them keeps the filling clean and balanced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.