Time: 1 hour 50 minutes
Yield: 16 servings
Huckleberries may look like blueberries, but they have a flavor blueberries could only dream of; deep, sweet, tart, and with notes similar to raspberries. Huckleberry Pie shows off this incredible flavor in a truly delightful dessert! The pie crust is rich and buttery, and the filling is creamy and smooth, with a hint of citrus zest for brightness. With its namesake fruit piled on top in all its jammy joy, Huckleberry Pie is a summertime treat that makes everyone berry happy!
IngredientsFor the crust: • 1 1/4 cups all-purpose flour • 5 teaspoons confectioners' sugar • 1/2 cup butter, melted For the topping: • 3/4 cup sugar • 1/4 cup cornstarch • 4 cups huckleberries, fresh or frozen • 1/3 cup water For the filling: • 1 (8-ounce) package of cream cheese, softened • 1/2 cup confectioners' sugar • 1 tablespoon lemon juice • 1 teaspoon lemon zest, grated • 1 teaspoon vanilla extract • 1 cup heavy whipping cream, whipped
Preheat the oven to 375 degrees F.
Grease two 9-inch pie pans.
In a bowl, combine the flour and 5 teaspoons of confectioners' sugar.
Stir in the melted butter.
Press the dough mixture into the bottom and sides of the prepared pie pans.
Bake until golden brown, about 8-10 minutes.
Allow the crusts to cool for at least 15 minutes on a wire rack.
Combine the sugar and the cornstarch in a saucepan.
Stir in the huckleberries and water.
Place the saucepan over medium heat.
Cook and stir until the mixture comes to a boil.
Boil for about 2 minutes.
Allow the mixture to cool, for about 15 minutes.
Beat the cream cheese, remaining confectioners' sugar, lemon juice, lemon zest, and vanilla until light and fluffy.
Fold in the whipped cream.
Spoon 1/2 of the cream cheese filling into each pie crust, making a slight well in each filling.
Spoon the huckleberry filling into the wells and over the filling of each pie, dividing it evenly.
Chill both pies for at least 1 hour.