Putian Huckleberry Pie

Ingredients

The Putian Huckleberry Pie differs from the original American version by incorporating Putian's culinary influences. While the American version typically uses a combination of sweet and tart berries, the Putian version focuses solely on huckleberries. Additionally, the Putian version may incorporate unique spices or herbs commonly found in Putian cuisine to add a distinct flavor profile. We alse have the original recipe for Huckleberry Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 6 tablespoons (75g) granulated sugar 6 tablespoons (75g) granulated sugar
• 4 cups (500g) fresh huckleberries 4 cups (500g) fresh huckleberries
• 1/2 cup (100g) granulated sugar (for filling) 1/2 cup (100g) granulated sugar (for filling)
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the granulated sugar and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, gently toss the huckleberries with granulated sugar, cornstarch, and lemon juice until well coated.
5. 5.
   Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
6. 6.
   Pour the huckleberry filling into the pie crust.
7. 7.
   Roll out the second portion of the chilled dough and cut it into strips or shapes of your choice for the lattice or decorative top crust.
8. 8.
   Arrange the dough strips or shapes over the filling in a lattice pattern or as desired. Press the edges to seal.
9. 9.
   Brush the top crust with the beaten egg wash.
10. 10.
    Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. 11.
    Remove from the oven and allow the pie to cool before serving.

Treat your ingredients with care...

• Huckleberries — Ensure the huckleberries are fresh and ripe for the best flavor. If huckleberries are not available, you can substitute with blueberries or blackberries.

Tips & Tricks

• To prevent the crust from becoming soggy, you can sprinkle a thin layer of breadcrumbs or ground almonds on the bottom of the pie crust before adding the filling.
• Serve the pie warm with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• If huckleberries are not available, you can use frozen huckleberries or other berries of your choice.

Serving advice

Serve the Putian Huckleberry Pie as a delicious dessert after a traditional Putian meal. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Present the Putian Huckleberry Pie on a decorative pie dish or plate. Garnish with a few fresh huckleberries on top for an attractive touch. The vibrant purple color of the huckleberries will make the pie visually appealing.