We’ve spent the last couple of days foraging for huckleberries. It’s so important to take advantage of the beautiful fruits that nature provides. They’re there for the picking. Pick them! PICK THEM! Admittedly, I take this to an obsessive sort of level – my poor husband has nearly had a heart attack on a number of occasions when I scream “STOP THE CAR” at the sight of a particularly good patch of blackberries. But this early in the season, the whole family shares my unbridled enthusiasm.
Those long-awaited fruits have arrived. In the forest near our home Salmonberries and Huckleberries are ripe.
This has been the first year that our son, now 6, has understood the benefit of putting the berries in the bucket to bring home. Like his mother, his passion for berry picking is absolute. But until this year, his impatience got the best of him every time and he ate every last berry he picked. Nothing wrong with that really. Fresh. Delicious. Healthy. It’s what our 3-year old daughter did this year. But neat to see our son able to exercise self-restraint – to pick berries, bring berries home, dutifully hand over the berries and patiently wait for them to turn into something even better.
And they did!
With the exception of our 3-year old daughter, who doesn’t like pie, we all agree that Huckleberry pie – with it’s perfect combination of tart and sweet – is the true sign of summer. Luckily, the summer heat is refusing to make an appearance this year, so baking it was not only easy, but also enjoyable! Coming up next, huckleberry jam and huckleberry muffins. Yum.
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups huckleberries
- 3/4 cup cane sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 2 tablespoons soya milk or cream
- 2 teaspoons white sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Gently coat huckleberries in flour, then place in a pastry-lined pan. Spoon sugar evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with soya milk or cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.