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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This pie had a cookie-like press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries.Dianne Doede, Trout Lake, Washington Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
5 teaspoons confectioners' sugar |
1/2 cup butter, melted |
topping: |
3/4 cup sugar |
1/4 cup cornstarch |
4 cups fresh or frozen huckleberries |
1/3 cup water |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
Directions:
1. In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack.
2. For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool.
3. In a bowl, beat cream cheese, sugar, lemon juice, peel and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust. Spoon topping over filling. Chill for 1 hour. Yield: 2 pies (12-16 servings).
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