Garden Huckleberry Pie
- 4 cups garden huckleberry
- 1 1/2 cups sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 lemon, juice of
- 2 tablespoons cornstarch
- 2 pie crusts (either storebought or your own recipe)
- Preheat oven to 375u0b0F.
- Stem, wash and drain huckleberries.
- Place berries in a heavy pot, cover with cold water and bring to a slow boil.
- Cook until soft.
- Drain; mash berries with a potato masher to break their skins.
- Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
- Cook for about five minutes, stirring constantly, until the mixture thickens.
- Place pastry for bottom crust in pie pan.
- Pour in the berry mixture and dot with butter.
- Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
- Bake for 45 minutes or until the crust is a light brown.
- Cool.
garden huckleberry, sugar, nutmeg, salt, butter, lemon, cornstarch, either
Taken from www.food.com/recipe/garden-huckleberry-pie-395744 (may not work)