Sunday, September 11, 2011

Gluten-free Huckleberry Pie


*Freaking out over excitement here*

To my absolute delight, I scored a large quantity of Huckleberries!

Of the Vaccinium species, some of the more common varieties are found in the West. Historically and presently, the berries are a sacred food staple of Northwest Native Americans, and are celebrated by the Warm Springs Tribe. Needless to say, Huckleberries are my favorite wild berry, as they're juicy and delicious. While they make a prize jam, few things smell better in life than Huckleberry pie baking in the oven!


6 cups huckleberries
1 1/2 cups pure cane sugar
1 tbs. Oregon wildflower honey
4 tbs. cornstarch

Note: I froze the huckleberries after washing them, so the addition of water isn't needed. If they're fresh, add about 1/4 cup of water.

Use an 8" gluten-free pie crust obtained from Whole Foods, or make your own with Bob's Red Mill gluten-free pie crust recipe.


Preheat oven to 350 degrees. Thaw frozen berries, and then mash when ready. Add the sugar, honey, and cornstarch to the mixture. Heat in a saucepan to a boil until mixture thickens. When it cools, add to pie crust. Add the top crust and pinch the sides to seal. Add a little milk to pie crust to aid browning of the crust. Bake at 350 degrees for about 50 minutes.

(Recipe adapted from "Huckeberry Pie" receipe with my own modifications, from Wild Berries of the West by Betty C. Derig and Margaret C. Fuller.)

Partially consumed slice of the Huckleberry pie with ice cream.
I couldn't help myself and wait for a photo. Could you? ;)

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