Teenage boys and raisin pie

Huckleberry Pie

Trying to recreate the Huckleberry Hill cover.

For my book launch party  last week, I decided to serve all the different kinds of pie that Lia makes in Huckleberry Hill. My daughter made a delicious peach pie. My dear and longsuffering friend Sherry made a chocolate and a butterscotch pie. I made a huckleberry pie and my son made a raisin pie. Yes, my son. Eighteen years old, good-looking. That one. He knows that when my voice pitches higher and my tone betrays a tinge of desperation, I need serious help. I rolled out crust, and he made the filling for the raisin pie. I have never tasted huckleberry or raisin pie and both were delicious. I especially liked the raisin pie.

I was quite proud of the lattice top I made for my huckleberry pie, although I realized later that I should have woven the strips of crust over and under each other. Oh well, for my first attempt, it looked pretty good.

I love pie, and I love making pie. This recipe for pie crust makes the best crust I’ve ever tasted, but only if you follow the directions precisely:DSCN0062

3 c. flour, sifted

1 T. sugar

2 t. salt

1 1/4 c. vegetable shortening (I’ve never tried butter-flavored Crisco, but it might be good)

1 egg

1/2 c. water

1 T. distilled white vinegar

Combine flour, sugar, and salt in a bowl. Cut in shortening with a pastry blender. Beat egg, and add the water and the vinegar. Sprinkle small amounts of the liquid mixture over the flour mixture tossing lightly until all particles are moistened. Mold into a ball and chill for at least an hour. Return dough to room temperature. Roll out on a lightly floured pastry board. Makes enough dough for three-9 inch pies.

DSCN0055Huckleberry Pie–This pie was not tart at all. It had a very mild flavor, not too sweet. My kind friend Lori Peterson gave me her recipe and a bottle of her hard-earned huckleberries to use in the pie.

2 T. cornstarch

2 T. flour

1/4 c. sugarDSCN0058

Pinch of salt

1 quart of huckleberries

Separate huckleberries from juice. Mix cornstarch and flour with a little portion of the huckleberry juice. Heat remaining juice off huckleberries; add sugar and salt then cornstarch mixture. Stir constantly until thickened. Add huckleberries. Pour into unbaked pie shell. Add top crust. Bake 375 for 40-50 minutes.

Raisin Pie

I just used a recipe from allrecipes.com. Here is the link. It was delicious!


What is your favorite kind of pie?








January 21, 2014  |  Amish, Family, Motherhood, Writing


  1. Hi Jenniifer. I like the pictures. Nice you have a son who will help you. My son will soon be 60. He cooks for most of our get-togethers at his house, but didn’t when a young man. Sorry couldn’t be at your book launch. Hope it was good. Wish I could have been there for you. Maxie

    • Maxie, my son doesn’t know how to cook much. I am hoping that a few years away from home will force him to learn. But he’s always so willing to help. I am so blessed.

  2. You’re pies all sound wonderful. Where can you find huckleberries? Don’t think I can’t remember ever seeing in in our grocery stores here in Nebraska. Both my boys are very good cooks. They learned at an early age while still in high school and it went on from there. Both are 50 and older and I think they can cook better than I can.

    • I need to be better at teaching my boys to cook! A friend of mine goes somewhere (I don’t know where) every fall to pick wild huckleberries. She cans them so she can make pies. Huckleberries are quite rare. I thought about buying some on Amazon, but they were out-of-sight expensive.

  3. Your pie is beautiful! And your son is a dandy to help you out with the pie making. Thank you for the recipes. I will change the wording of the quote by Will Rogers a bit…….”I never ate a pie I didn’t like!” Thank you for what you do.

    • Thanks, Melanie. I truly have never met a pie I didn’t like–although I have never tried true mincemeat pie with meat. :) I guess I have to take that back. I hated chicken pot pies growing up. Still do. But sweet pies–they’re my favorite dessert.

  4. My favorite kind of pie is pecan!! We always make one for Thanksgiving and Christmas. It is kind of odd that we don’t make it too often throughout the year. I guess that makes it a bit more special.

    • Donna, I LOVE pecan pie. I don’t make it very often because it has what, like 10,000 calories a slice? But definitely worth the calories.

  5. Banana Cream.

    And I’d hardly call myself longsuffering. In fact, I am kind of long-suffering’s antithesis.

    I’d define myself more like “the one who loves partying so much with her friend, Jennifer, that she will make whatever kinds of pie necessary to have the opportunity!” Yes…that sounds about right.

    So excited for you, my amazing friend.

    And, I must add, you look DARLING in those pie photos.
    And, in case he reads this, so does that boy of yours–or ruggedly handsome. Whichever he’d prefer.

  6. Based on your recommendation, and the successful attempt by your son, I made raisin pie. I now love raisin pie. In fact, I puffy-heart-love raisin pie. But asking my own 18 year old son to help? I’m just happy he’ll pour me a diet coke :)

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