This recipe is for huckleberries intended, but other berries can be substituted.
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- 4 c
- fresh or frozen clean huckleberries
- 3/4 c
- 1 c
- 3 Tbsp
- 1 Tbsp
- 1 tsp
- pure vanilla extract
- baked pie shell
1Place 1 cup of the huckleberries in the bottom of the baked pie shell and set aside.
2Mix the sugar and the cornstarch in a small bowl until well mixed. Set aside.
3Mix 3 cups of the huckleberries and the water in a medium saucepan, bring to boil.
4Add the sugar and cornstarch to the saucepan with the huckleberries stirring constantly to prevent scorching. Boil until thick. Remove from heat.
5Add the butter and the vanilla to the huckleberry mix and stir well. Pour sauce over the 1 cup of huckleberries in the baked pie shell. Cool, serve, and enjoy.
6If you don't have huckleberries you may substitute other berries in this recipe. Keep in mind juicier berries may require a modification to the amount of corn starch.