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Dessert

Huckleberry Pie

A pie made with huckleberries, brown sugar, flour, and salt, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Huckleberry Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pick out all the stems from the huckleberries and wash them.

  2. Line a pie dish with the pie crust.

Fill the pie

  1. Place the huckleberries in the dish, filling it two-thirds of an inch deep.

  2. Sprinkle the brown sugar over the berries.

  3. Dust the flour and salt on top.

  4. Cover the pie with another crust, cut a slit in the center, and press the edges together.

Bake

  1. Bake in a 400°F (200°C) oven for 40 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Huckleberries
Provide the main fruit filling, with juice that thickens as the pie bakes.
Brown sugar
Adds sweetness and helps draw out juice from the berries.
Flour
Thickens the berry juices so the filling sets rather than running.
Pie crust
Forms the structure that holds the filling in the dish, top and bottom.

The step that matters

Pressing the top crust edges together. Sealing the edges keeps juices from escaping during baking, so the filling stays in the pie and thickens properly.

“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.

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