• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Loody's Kitchen logo

  • Home
  • Recipes
    • Browse Recipes
    • How to’s
  • The Kitchen
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Huckleberry Hand Pies with Coconut Oil Crust

April 27, 2017 7 Comments

Let’s take a trip down memory lane, or as Jesse calls them, fond memories…

Last summer, while driving through middle-of-no-where Montana, Jesse and I stumbled across a log cabin dubbed Fat Bottom Ranch with a sign out front that read Fresh Huckleberry Pie & Ice Cream. You know we stopped.

We were welcomed by a pack of dogs, bouncing off the porch and into the front yard area. After wading through the sea of furry bodies, we were welcome by their owners inside. An older couple, the owners, were behind the bar and a local sat eating what looked like heaven – a fat slice of warm huckleberry pie topped with melting homemade vanilla ice cream. While we waited for our servings (Jesse opted for the local’s choice, I got a cone of the huckleberry ice cream and the pups split a bowl of vanilla), the local man told us a story about how one night, a big ol’ grizzly bear broke down the door to get into this sacred haven of huckleberry pie. He broke down the side door, clambered over the bar and ate every single huckleberry Fat Bottom Ranch had to offer. There were claw marks on the floor to prove it. The local told it with such gusto, that I got the feeling it was his job to sit at this bar, eat pie and tell this story. Was a it a local tall tale to amuse tourists? Possibly, airing towards probably. But after tasting that huckleberry pie, I would have torn down a door to get to it too.

For months after our trip up to Montana, I dreamed of huckleberry everything. But alas, you really can’t find the good, real deal stuff anywhere but waaaay up North, basically Canada. But then, last week, Jesse was my hero. He was up in Northern Wyoming and found a store selling some real deal huckleberry spread. I knew what I had to do. Huckleberry hand pies.

Huckleberry Hand Pies with Coconut Oil Pie Crust

Huckleberry Filling

1/4 cup huckleberry fruit spread (or your choice of fruit spread)
4-6 small strawberries (cut into small pieces, roughly 1/2 cup)
1 1/2 teaspoons corn starch
1/2 teaspoon cardamom

Coconut Oil Pie Crust

3/4 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup coconut oil, chilled
6 tablespoons cold water
1 tablespoon coconut sugar (or cane)
1/4 teaspoon fine salt

Preheat oven 375°

For the crust:
In a medium size bowl, combine both flours, sugar and salt. Cut in chilled coconut oil into flour mixture. Continue to cut in and start adding the cold water one tablespoon at a time. You may need give or take 1 tablespoon of water, but the end result should be a smooth lump of dough that does not feel too stiff or falls apart. Roll out until 1/8 inch thick. Use a round cookie cutter (or just use a glass if you don’t have one!) to cut out your hand pies. You’ll want an even amount – one for the top and one for the bottom. This dough yields roughly 12 2.5 rounds with a little junk leftover (you can make cinnamon roll up cookies with that!)

For the filling:
Sauté cut strawberries in huckleberry spread. If you don’t have huckleberry spread, you can use whatever jam/fruit spread you prefer or have on hand. I recommend a berry flavored jam that has chunks of fruit in it. Note, the runnier the spread is, the more you’ll have to reduce it. You also may need an additional pinch or two of corn starch. Once the filling mixture is warmed through, add the cardamom and corn starch. Stir until complete mixed in. Continue to stir on a low simmer for 2 minutes. Liquid should reduce and thicken so you have more of a compote consistency. Remove from heat.

To assemble:
While the filling is cooling, take 6 of the round pie crusts and use a knife to slice a few breathing slots. 4 or 5 should do the trick. Then, scoop 1 tablespoon of filling in the the center of 6 dough rounds. Don’t get greedy with the filling – if you add too much, it’ll be a mess when you put the top on. Take the round with the slots cut into them and bend them slightly so the middle puffs up. Gently place on top of rounds with filling. Use a fork to close the edges, I recommend dipping the fork in melted coconut oil to help seal the edges.

Bake for 12-15 minutes. Let cool. Store in air tight container up to 4 days.

Linking up with Thinking Out Loud
0

Share this recipe:

  • Facebook
  • Print

Reader Interactions

Comments

  1. Jamie King says

    April 27, 2017 at 4:40 pm

    Um, those pies are beautiful. But what strikes me even more is that we’re potentially soul mates. Your trip to Montana sounds a lot like mine and we should be friends, IRL. 🙂

    Reply
    • mtnmantras says

      April 28, 2017 at 8:33 am

      lets totes be gal pals! I loved Montana, such a beautiful state!

      Reply

Trackbacks

  1. Raspberry Pie Bites says:
    May 11, 2017 at 8:44 am

    […] Bites. I was hesitant to call them pie bites, because really they’re slightly doughier than pie crust, but not quite on fig newton chewy level. They are a perfect as is for a simple dessert, a treat to […]

    Reply
  2. Fresh Strawberry Pie with Vegan Crust says:
    July 20, 2017 at 5:00 am

    […] an old family friend made with vegetable shortening (aka, crisco), but I updated it with both a coconut oil version you can find here and a vegan butter variation. For this pie, I preferred the vegan butter version. The crust has a […]

    Reply
  3. Sour Cherry Galette with Spelt Flour - Loody's Kitchen says:
    September 25, 2018 at 8:30 pm

    […] make this vegan friendly, just use my coconut oil pie crust recipe but substitute spelt for the whole wheat or you can just use this recipe as is and sub in cold […]

    Reply
  4. The Best Apple Crumble Pie - Loody's Kitchen says:
    October 2, 2018 at 7:43 pm

    […] make this pie vegan friendly, use this vegan pie crust recipe or this one that uses coconut oil. Use vegan butter in the filling and […]

    Reply
  5. Homemade Brown Sugar Cinnamon Pop Tart to Feed a Crowd - Loody's Kitchen says:
    November 25, 2018 at 10:19 am

    […] Friendly: You can make this pop tart vegan by following my coconut oil pie crust recipe. Just use all purpose flour for the entire recipe instead of partially whole wheat flour. Use a […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

welcome to my kitchen!

I'm Aimee (loody!) and this is Loki. What you'll find here are moments from our life alongside a collection of simple, feel good recipes made in our teenie tiny Vermont kitchen. Our recipes are approachable, delicious and filled with sprinkles. Read More…

Load up on new recipes, exclusive goodies, & more!

Get tasty stuff from Loody's Kitchen straight in your inbox.

Footer

Follow Loody on Instagram

  • My valentine braved the insanity that is @freckledpottery ‘s store update and snagged me the most ADORABLE tiny gold flecked planters✨. A perfect addition to our new home - now to find some tiny plants for for them!🌿(Jesse couldn’t get over the fact that everything sold out in basically 10 minutes - he even set an alarm to remind him. What a guy❤️)
  • At what point today is it acceptable to start eating all the heart shaped candies? Now? Great. *tops her oatmeal with conversation hearts*❤️🧡💛💚💙💜💗
  • Nope, Loki didn’t triple in size - that’s just the world’s smallest love seat🐾. Pro tip: don’t let your fiancé pick out couches online 😂 🛋 (actually let’s just amend that to say don’t buy furniture online. period.) Anyone else have some funny online furniture shopping mishaps?
  • Poll: are the marshmallows or the cereal the best part of Lucky Charms?(I feel like I already know your answer, but I have to ask because I truly love the cereal more and I have to know that I AM NOT ALONE)🦄🍀🌈💛
  • This weekend stacked up pretty well✨#theconfetticookies

Copyright© Loody's Kitchen–2019 · all content is exclusive · Site Contains Affiliate Links