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Add a photoServings: 1
Ingredients
- Pastry for 2 crust pie
- 3 c. frzn huckleberries (unsweetened) Huckleberry juice
- 3/4 c. sugar
- 1 1/2 Tbsp. cornstarch Water
- 2 Tbsp. quick-cooking tapioca
- 1 tsp lemon juice
Directions
- Thaw berries till most of free ice has disappeared. Drain off juice, measure and add in water to make 1/2 c. liquid; stir into mix of sugar, tapioca and cornstarch in saucepan. Heat rapidly till thickening is complete. Boiling is not necessary. Set aside to cold. Add in berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust; flute edges. Bake in warm oven - 425 degrees for 30 min, or possibly till nicely browned. For a brownunder crust, bake on lowest oven rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 1087 | |
| Calories from Fat 102 | 9% |
| Total Fat 11.34g | 14% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 299mg | 12% |
| Potassium 96mg | 3% |
| Total Carbs 241.84g | 64% |
| Dietary Fiber 0.7g | 2% |
| Sugars 151.03g | 101% |
| Protein 9.46g | 15% |
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