I haven’t had time to go hunting much this fall, so I don’t have a lot of meat in the freezer. But I do have frozen huckleberries, picked during a hiking trip this summer (and hoarded ever since). So I was able to share something wild on Thanksgiving, a huckleberry pie:
On a day that’s all about gratitude, it feels appropriate to serve food that was foraged on public land — a true reminder of something that all of us have to feel thankful for.
For the crust, I used this pie dough recipe, which has become my go-to. I improvised the filling, which was something like: 8 cups huckleberries, thawed; 1 cup sugar; juice from 1 lemon; 8 tablespoons corn starch. Just before baking, I brushed the top crust with a beaten egg and then sprinkled it with coarse sugar. The pie took about an hour to cook, at 425 degrees for the first 20 minutes and 375 for the remaining time.
Hope everyone had a relaxing holiday.