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Bill Yosses, the White House pastry chef, makes this favorite pie every Thanksgiving for President Barack Obama’s family.

White House Huckleberry Pie

Crust for a 9-inch pie

- 3 cups all-purpose flour
- 1/2 tsp. salt
- 10 ounces unsalted butter (2 1/2 sticks) cut into 1/4 inch pieces
- 6 to 7 Tbs. ice water
- 1 egg and 1 tsp. salt for egg wash on the pie crust

In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces, (3 to 5 second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.

Divide the dough into two equal amounts and form dough into balls. Then press down into a circle, wrap the circles with plastic, refrigerate at least one hour before rolling out and lining the pie pan.

To prepare the pie shell, roll out the chilled circles on a lightly floured flat surface to about a 14-inch diameter. With one of the circles line a greased pie pan, leaving a 1-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.

Roll the other disk of dough and refrigerate it until needed for the pie top.

Prepare the filling recipe below and fill the pie shell with it.

Huckleberry Pie Filling

- 1 pound blueberries washed
- 1 pound huckleberries (frozen is OK)
- 1/2 cup sugar
- 1/2 cup artisanal honey, preferably local
- 1/3 cup cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- Zest and juice of one lemon

In a large bowl, lightly toss together the fruit, sugar sifted with the cornstarch, honey, vanilla extract, ground cinnamon, lemon juice and zest.

Allow this fruit mixture to stand for 20 minutes.

Preheat oven to 375 degrees.

Fill the pie shell with the fruit filling.

Remove the 2nd circle of chilled pie dough from the refrigerator and lay it over the filling, press gently to mold the top and bottom pieces of dough together.

With the tip of a paring knife, puncture the top pie dough in a wide circle about 10 times to form steam vents.

With a pastry brush, paint the top dough with egg wash and sprinkle with granulated sugar.

Bake the pie at 375 degrees for 75-90 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown.

Remove to a cooling rack and allow to cool for 1-2 hours before serving.

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