Wild Huckleberry Pie
Indulge in the rustic charm of a homemade Wild Huckleberry Pie, a quintessential dessert showcasing the vibrant, tangy-sweet flavor of freshly picked huckleberries. This recipe pairs the natural juiciness of the berries with a perfectly golden, flaky crust, creating a dessert that's as visually stunning as it is delicious. A hint of lemon juice amplifies the tart notes, while a touch of sugar balances the flavor, all thickened to perfection with a blend of flour and cornstarch. Topped with a buttery lattice crust, brushed with an egg wash for shine, and optionally sprinkled with coarse sugar for a delightful crunch, this pie is a true celebration of wild berry season. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this crowd-pleasing homemade pie is bound to become a family favorite. Perfect for summer gatherings or a cozy treat any time of year, this Wild Huckleberry Pie combines classic comfort with the irresistible allure of nature's bounty.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Fresh huckleberries
- 1 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 tablespoon Cornstarch
- 0.25 teaspoons Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Unsalted butter
- 2 discs Pie dough (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar for topping (optional)
Instructions
Preheat your oven to 375°F (190°C).
Roll out one disc of pie dough on a floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, letting the excess hang over the edges. Refrigerate while you prepare the filling.
In a large mixing bowl, gently combine the huckleberries, granulated sugar, flour, cornstarch, salt, and lemon juice. Stir until the dry ingredients coat the berries evenly.
Pour the berry mixture into the chilled pie crust, spreading it out evenly. Dot the top with pieces of unsalted butter.
Roll out the second disc of pie dough to the same diameter as the first. Place it over the filling, or cut it into strips to create a lattice top. Trim any excess dough from the edges and crimp to seal the top and bottom crusts together.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture over the top crust or lattice. Sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any juices that may overflow. Bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2-3 hours, to let the filling set.
Slice and serve as is, or with a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 320 mg | 106% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 275.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 992 mg | 21% | |
*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.
