Huckleberry season is now in full swing out west and this means the Amish of Montana are enjoying one of the delicious local delicacies. The wild huckleberries grow high up in the mountains and begin to ripen mid-summer. Huckleberries also happen to be a favorite food of grizzly bears, so gatherers have to be aware of their surroundings. Amish cooks in Montana use the huckleberries in pies, milkshakes, shortcakes, and coffeecakes.
This is a huckleberry pie filling recipe. You then pour this into a pie crust and bake at 425 for about 10 minutes and then reduce down to 350 for another 30 minutes. Yum! This same recipe can be used interchangeable with blueberries, so there is some versatility here.
- 1 cup sugar
- 1 cup water
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- 1 1 /2 teaspoons butter
- ¼ cup clear jel or cornstarch
- 2 cups huckleberries
- Boil together sugar, water, salt, lemon juice, and butter.
- Add 1 cup berries.
- Bring to a boil again.
- Mix clear-jel with a little water.
- Add to liquid mixture.
- Cook until clear. Take off heat.
- Add rest of berries.