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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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To us Idahoans, huckleberries are a treasure! We've enjoyed this recipe a lot, and serve it as a special treat when we have out-of-state guests. Ingredients:
butter crunch crust: |
1 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 cup finely chopped nuts |
1/2 cup cold butter |
cheese filling: |
1 package (8 ounces) cream cheese, softened |
3/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup whipped cream or 1 cup whipped topping |
fruit topping: |
1/2 cup sugar |
4-1/2 teaspoons cornstarch |
dash salt |
1/2 cup water |
2 cups fresh huckleberries or blueberries, divided |
1-1/2 teaspoons butter |
Directions:
1. In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally.
2. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.
3. For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
4. For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired. Yield: 8-10 servings.
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