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Huckleberry Pie
September 11, 2007

I am not sure what went wrong with this pie. We had just picked our huckleberries in the Columbia Gorge and they were very tasty, so I thought they would be perfect for a pie. I followed the advice of another reviewer and increased the flour to 1/4 C and the pie was still very runny. It completely saturated the bottom and even the top crust. It was like eating mush. I've decided to make this again but instead I will make mini pies in cupcake tins to control the oozing and keep some consistency. Also, I will not use the cream on the top either, I don't think it did much except to add more calories.

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