Huckleberry Pie

Huckleberries from Idaho....Yum! I didn't make the crust on here though, I just used a graham cracker one I had

Huckleberry Pie

Recipe from Taste of Homes

Butter Crunch Crust:

• 1 cup 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 tsp butter

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.
Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.
For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
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.