Huckleberry Pie
Bursting with the natural sweetness and tartness of wild huckleberries, this Huckleberry Pie is a dessert lover’s dream! Featuring a buttery, flaky homemade crust and a juicy, cinnamon-spiced berry filling, this pie strikes the perfect balance of rustic charm and refined decadence. Whether you opt for a lattice design or a classic crust, the golden top is brushed with an egg wash and sprinkled with coarse sugar for a beautiful, caramelized finish. Ideal for summer gatherings or any occasion that calls for a showstopping dessert, this pie pairs wonderfully with a scoop of vanilla ice cream or a fluffy dollop of whipped cream. Easy-to-follow steps make it approachable for bakers of all skill levels, while the vibrant flavor of in-season huckleberries ensures your pie will be a standout treat. This Huckleberry Pie recipe truly celebrates the unique taste of these beloved wild berries!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 0.5 cups Ice water
- 5 cups Fresh huckleberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoons Ground cinnamon
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar for the crust.
Cut the unsalted butter into small cubes and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a spoon or your hands until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another bowl, gently toss the huckleberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon until evenly coated. Set aside.
On a floured surface, roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie dish, allowing the edges to overhang.
Pour the huckleberry filling evenly into the pie crust.
Roll out the second disk of dough into another 12-inch circle. You can place it whole over the filling for a traditional crust or cut it into strips for a lattice design.
Seal the edges of the top and bottom crust together, trimming excess dough and crimping as desired.
In a small bowl, whisk the egg and milk together to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.
Cut a few small slits in the top crust for steam to escape if using a whole top crust.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the pie to cool for at least 2-3 hours to let the filling set before slicing.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 32.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
