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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.
- Roll out the pie crusts to about ⅛-inch thick.
- Place one crust in a 9-inch pie plate and add the filling.
- Create a lattice top or cover with a solid crust and crimp the edges.
- Brush the top with egg wash.
- Chill the pie for 30 minutes.
- Bake at 425°F (220°C) for 20 minutes, then 375°F (190°C) for an additional 30-35 minutes.
Notes
Mix fresh and frozen huckleberries for enhanced flavor.
Ensure quick-cooking tapioca is used to avoid gritty texture.
Store leftovers in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 12
- Sodium: 50
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 2
- Cholesterol: 40