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  • Writer's pictureBiagio D

Huckleberry Pinza

If you are foraging your own huckleberries (or berries in general), be extremely careful and always triple check your identification. It is always best to check with a local expert. Store bought is acceptable too! Here is my riff on a Bolognese classic. Enjoy it for breakfast or as an afternoon snack! For the video, check out @bscucina on instagram or tiktok.


For the filling:

200 g Huckleberries (Or berries of your choice)

1/2 cup sugar

1/2 cup water

2 teaspoons lemon juice

For the dough:

500 g flour (about 3 cups)

3/4 cup sugar

2 teaspoons baking powder

8 tablespoons butter

1 teaspoon lemon zest

3 eggs

a splash of whole milk and a tablespoon of sugar for topping


For the filling:

  1. Combine all of the ingredients into a medium size sauce pan.

  2. Simmer for 25-28 minutes.

  3. Set aside and let cool.

For the Pastry:

  1. Mix all of the dough ingredients together.

  2. Form a ball with the dough, cover in plastic wrap, and refrigerate for 1 hour.

  3. Flour a clean surface. Roll out the dough to a quarter of an inch thick and cut the edges to make a rectangle.

  4. Spread the cooled filling, leaving an inch border on all sides.

  5. Fold in the left and right sides, so that they overlap and place on a parchment-lined baking sheet seem side down.

  6. Brush the top with milk and coat with sugar.

  7. Bake for 35-40 minutes until golden brown.

  8. Let cool for 1 hour before serving.

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