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Wild Huckleberry

Our Wild Harvest Blue Huckleberries are carefully handpicked in the rugged foothills and mountains of the wild Pacific Northwest. Picking by hand preserves their unique and delicious flavor. .
Order - Frozen Wild HuckleberriesWild Huckleberries

About The Huckleberry
Huckleberry

Cascade huckleberry, Cascade bilberry, or blue huckleberry(V. delicious) is native to California, Oregon, Washington, and British Columbia in alpine meadows and sub alpine coniferous woods at elevations from 2,000 to 6,000 feet. The plants grow six to thirty-six inches tall, although the procumbent canes can be six feet long or longer). The large, bright blue, glaucous berries have outstanding flavor and aroma due to high concentrations of esters and ketones. Yield potential may be low due to the fruit being borne only at the ends of the canes. Adapted to wet soils and often found at edges of ponds, Cascade huckleberry also grows on drier upland soils and can form dense heaths covering hundreds to thousands of square feet. The berries are very popular for commercial use, but the small, scattered populations limit available volumes.
Wild Huckleberry Association

Wild Huckleberry Pie
A great tasting huckleberry pie!

Wild Huckleberry Pie

 

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 1 Hrs
Original recipe yield 1 - 9 inch pie

 


 

Servings 12

INGREDIENTS (Nutrition)

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

DIRECTIONS

  1. To bake, preheat your oven to 450 degrees.

  2. 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.

  3. Dot the top of the mixture with 2 or 3 dabs of butter.

  4. Top off with the second pie shell.

  5. 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.

  6. Crimp or pinch the two crusts together and make a
    decorative edge to seal the two pie crusts.

  7. The pie can be refrigerated until you are ready to bake or
    baked immediately.

  8. 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.

  9. Once the pie looks done and the crust is a light golden
    brown, it should be done.

  10. Take it out and let the pie cool on a cooling rack until it is
    ready to serve.

 

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