A few weeks ago my little family took an awesome vacation to Portland, Oregon. We had the best time (seriously, I think it was my favorite vacation ever) and I’m excited to share some of the fun things that we did and the amazing food we ate here on the blog! One of my favorite parts of our trip was the day we drove out to Hood River/Mount Hood and visited a few farm stands. There’s something pretty amazing about sun ripened fruit fresh from a farm stand. I had never tried fresh huckleberries before, and even though they were a little on the expensive side, I knew they had to come home with us! Look at these beauties:
We enjoyed some of the huckleberries just on their own and found them to be incredibly flavorful and tart but delicious. I managed to bring home a whole carton without any major calamities befalling them (which was pretty amazing considering the eleven hour drive), and set to work making up a recipe to utilize them. These huckleberry hand pies are delicious and easy to make, and allow those delicious little huckleberries be the star!
You could definitely use homemade pie crust for these, but that is one skill I have not yet mastered, so I stuck with the grocery store variety this time around. I love how adorable the little pies turned out! I will take a mini dessert over a full size dessert any day.
My husband thought the huckleberries were still a little tart (he has more of a sweet tooth than I do) so he solved that problem by topping his pie with fresh whipped cream. I have to admit, it was a pretty delicious addition. If you would like the huckleberries to be sweeter, feel free to add more sugar to the filling mixture. Either way, they’re delicious and beautiful too!
Huckleberry Hand Pies
1 package refrigerated pie crust (2 crusts)
1 1/2 cups fresh huckleberries, rinsed and dried (blueberries would also work)
1 tablespoon flour
2 tablespoons sugar, plus additional sugar for sprinkling
pinch of salt
1 egg white
1 teaspoon water
Preheat the oven to 350. Prepare a baking sheet by lining with parchment. Roll out the pie crust and cut each crust into 8 circles (I used a 3 5/8″ round cutter). In a medium bowl, toss the huckleberries with the flour, sugar, and salt until coated. Spoon about two tablespoons of huckleberries onto 8 of the pie crust rounds. Cut vent holes or slits in the remaining eight pie crust rounds. Place a vented piece over the top of each huckleberry piece, and use a fork to crimp the edges, sealing in the huckleberries. Place on prepared baking sheet and repeat with remaining pies. In a small bowl, whisk together the egg white and water. Brush over the prepared pies, then sprinkle each pie with sugar. Bake 15-20 minutes, or until lightly golden brown. Allow to cool before serving.