Huckleberry Pie

These huckleberries were picked by our family who live in Eastern Washington. They made a light sugar syrup and water bath canned them. To be used later in pies. We were fortunate to be gifted two quarts recently from family visiting. I taste tested them for sweetness. The Instant ClearJel I bought online from King Arthur. It is a thickener for pies. You mix it into the sugar before adding it to your fruit pie filling.

Ingredients

Home canned huckleberries, one quart

Sugar, 2 tbsp

Instant ClearJel, 2 tbsp

Pie crust for a double crusted pie

Preparation

Strain the huckleberries and place in a bowl. Keep the huckleberry juice for other uses. Mix the sugar into the ClearJel in a small bowl, then add it to the fruit. Mix until the sugar and ClearJel dissolve. Place the bottom crust in the pie dish. Add in the fruit mixture. Spread it around, evenly. Place the second crust on top and crimp the edges. Use a dinner fork to press in several holes on top, to allow the steam to escape. Bake 15 minutes in a 400 F. After 15 minutes, reduce the temperature to 350 F. Bake another 40 minutes. Serve with ice cream.