Huckleberries: Gems of the Northwest

FRESH THIS WEEK!

Huckleberries, Raspberries (both red and golden), Green Beans, Fava Beans, Cucumbers and Tomatoes! Additionally, you’ll find an abundance of Summer Squash, Zucchini, Dahlias, Celery, Onions, Cauliflower, Cherries, Fresh Garlic, Garlic Scapes, Cabbage, Broccoli, Peas (all varieties), New Potatoes, Fresh Basil, Radicchio, Shallots, Arugula, Chives, Carrots, Beets, Kale, Chard, Green Onions, Spinach, Lettuce, Bok Choi, Salad Mix, Cut Flowers, Radishes, Salad Turnips, Parsley, Cilantro, and Dill!

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Huckleberries: Gems of the Northwest

It’s huckleberry season, and (by all reports) berries are abundant this year!  Our farmers have been parking their tractors and setting aside their hoes to venture into the backwoods and bring these gems to market.

As I thought about this post, I considered the various ways in which huckleberries could be used in cooking: in smoothies, over ice cream, as savory/sweet sauce over pork, in homemade BBQ sauce… but when it came right down to it, I really only wanted to use my own berries one way:  my Grandma’s famous Huckleberry Cream Cheese Pie.  It’s creamy and delicate and lightly sweet, and showcases the berries perfectly.

It’s a splurge, for sure.  But so are huckleberries themselves.  It’s time to go all-in.  You won’t regret it.  I don’t.  The picture below is of the pie we enjoyed last night!

(… I promise to post extra healthy recipes next week as penance.)

So, without further ado, the recipe that has been an annual tradition in my family for over 4 decades:

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Georgia's Huckleberry Cream Cheese Pie

This delicate, creamy, lightly sweet dessert perfectly showcases the Northwest's most famous berry.

Author: Natalie Selbe

Ingredients

Butter Crumb Crust

• 1 cup flour
• 2 T powdered sugar
• 1/2 c butter

Cream Cheese Filling

• 3 oz cream cheese
• 1/2 c sugar
• 1/2 t vanilla
• 1 c heavy cream whipped until stiff

Huckleberry Topping

• 2 c huckleberries
• 1/3-1/2 c sugar depending on preference
• 2 1/2 T corn starch mixed with as little water as possible before adding to berry mixture

Instructions

Butter Crumb Crust: Blend until crumbly and turn into pie pan, Pat dough evenly on bottom and sides of pan and prick well with a fork. (If dough is too crumbly, add a tiny bit of milk and try again.) Bake at 400 degrees for 8-10 minutes (watch closely, as it burns easily). Cool completely.

Cream Cheese Filling: Mix together and spread evenly in cooled pie shell

Huckleberry Topping: Bring berries and sugar to a boil, and cook gently (while stirring) for several minutes until berries release their juice. Mix cornstarch with as little water as possible (until smooth) and add slowly to berry mixture - stirring constantly - until mixture reaches pudding thickness and corn start color is no longer visible. Chill. Once cool, pour over cream cheese mixture in pie shell and smooth. Chill entire pie in fridge before eating. Enjoy!