Recipe: Huckleberry Pie

Name: Huckleberry Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: Huckleberry Pie for 4/6 persons :2/3 lb fresh or frozen huckleberries; 2 tablespoonfuls huckleberry jam; 1 circle (size of you final pie) of rolled-out raw shortbread pastry (note of the translator : English version of this pastry recipe is available on this site); 3 eggs; 100 grams (1/4 lb) caster sugar + 1 small bag of vanilla flavoure'd caster sugar; 25 grams (1 oz) sieved flour; icing sugar1/4 liter (4.25 qt) (8 fl oz) milk; 1/10 liter (10.5 qt) (3 fl oz) liquid cream

By ivan 5/5 (10 reviews) · 🍳 4 made it

Prep 20 min

Cook 20 min

Total 40 min

Servings 6 serv.

Huckleberry pie with pastry cream and whipped cream. You bake a butter pâte sucrée, prepare a classic pastry cream (milk, eggs, flour, sugar), then fold in fresh whipped cream. Fresh or frozen huckleberries are mixed with a spoonful of jam and arranged on top. Bake 9 minutes blind, then 5 minutes with berries. Allow 40 minutes prep, not counting cooling time.

Ingredients for 6 servings

Adjust for

servings

Huckleberry Pie for 4/6 persons :

2/3 lb fresh or frozen huckleberries
2 tablespoonfuls huckleberry jam
1 circle (size of you final pie) of rolled-out raw shortbread pastry (note of the translator : English version of this pastry recipe is available on this site)
3 eggs
100 grams (1/4 lb) caster sugar + 1 small bag of vanilla flavoure'd caster sugar
25 grams (1 oz) sieved flour

icing sugar

1/4 liter (4.25 qt) (8 fl oz) milk
1/10 liter (10.5 qt) (3 fl oz) liquid cream

Step-by-step directions

1 Prepare the confectionary custard with the milk, eggs, sugars and flour (note of the translator : English version of this recipe in the site). Keep it aside and sprinkle the icing sugar on it to avoid hardening

2 Pre-heat the oven at 200°C (390°F) (382°F)

3 Prepare the whipped cream (Chantilly) with chilled liquid cream (5 minutes into the freezer) and icing sugar (1 or 2 tablespoonfuls)

4 Incorporate little by little the Chantilly into the custard by "cutting" the whole with a spatula and keep into the fridge

5 Put the rolled-out raw shortbread onto the pie mould pastry. Cover with a thin sheet of cooking aluminium, then with dry beans and cook during 8 minutes into the oven

6 Gently blend the huckleberries with the jam (if you use frozen berries, blend them and thereafter cook them still frozen

7 Garnish the empty partly cooked pie with the mixed cream/custard and cover an uniform way with the huckleberries

8 Cook into the oven (still at the original temperature) during 2 minutes.

All opportunities are the righ moment for eating this delicious pie

Chef Patrick's Comment

Excellente recette, si vous vous servez de myrtilles surgelées surtout ne les décongelez pas, étalez les comme telles avant de les passer au four.
Une autre précision nos lointains cousins canadiens appellent nos Myrtilles des Bleuets et en font grand usage.

Frequently asked questions

Can I replace the liquid cream with Greek yogurt or fresh cheese?

No. Heavy cream at 30% fat is essential to whip into stable peaks. Yogurt or fresh cheese won't whip properly and their acidity disrupts the pastry cream balance.

Why dust the pastry cream with powdered sugar while cooling?

Powdered sugar prevents a dry skin from forming on the surface, which would make the cream lumpy when whisked. You may need to brush it off before folding in the whipped cream.

How long will the pie keep in the fridge?

Maximum 24 hours. The pastry stays crisp about 12 hours. Beyond that, the berries release moisture and the cream softens. Best eaten the same day.