Hello there friends and Happy Friday!
I am so excited to share the yummy Mock Huckleberry Pies my sister in law made for my (other) sister in law’s baby shower! With a “Tom and Huck” theme to honor my sister’s first son (whose name will be Huckleberry), this was the perfect dessert t make for the shower.
5 pts of fresh blueberries
1/2 c butter (1/4 cup reserved)
3 pts of blackberries
2 tsp lemon juice
1 c sugar
2 pkg. Pillsburry pie crust
Topping: 1/2 C flour, 1/2 C instant oats, 1/4 C butter, 1/4 C brown sugar
In a small sauce pan heat 1/4 cup of butter and lemon juice until melted. Add the blackberries and cook until blackberries are completely broken down into a sauce. Remove from the heat and let it cool for 10-15 minutes. Mean while, mix the topping ingredients in a large mixing bowl. Using a pastry cutter, cut the butter into the dry mixture until it is a course crumbly meal texture.
Use a knife to trace the mini pie plate at its largest side and spray the inside of it to make sure it doesn’t stick. Place the crust inside the pie plate and repeat. Depending upon the size of your mini pie plates you should be able to get 10-12 mini pies.
Once your blackberry sauce is cool, mix it and the sugar in a large bowl. Add the blueberries and toss gently. Be sure the blueberries get well coated in the sauce. (Huckleberries are larger than blue berries, a bit tarter and have a larger seed. The blackberries are adding the sweet and tart to create a Huckleberry like taste.) Sprinkle the top of the pies with the crumb topping and dot with any left over butter. Bake at 350* for 30-40 minutes. They should be bubbly when they are done.
Once cooled, they can be topped with vanilla ice cream for an al a mode pie!
Personally, my favorite pie top is a crumbly one…and anything is better with ice cream, let’s be honest.
Thanks so much to my sister in law, Arlena, for sharing this yummy Mock Huckleberry Pie recipe with us! Let us know if you try it.
Happy Labor Day weekend friends!
About the Guest Author: Arlena is a military wife and mom of four who has a passion for cooking, baking, canning, and teaching all things culinary. Arlena contributes to To Entertain and owns Children’s Culinary Institute.