Description
A rustic and vibrant pie celebrating the bold, tart flavor of wild huckleberries in a flaky golden crust—perfect for any dessert table.
Ingredients
Scale
- 4 cups fresh wild huckleberries (or frozen/store-bought)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 package pie dough (store-bought or homemade)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Roll out the pie dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim excess, flute the edges, and chill if homemade.
- In a bowl, combine huckleberries, sugar, cornstarch, lemon juice, cinnamon (optional), and salt. Toss gently to coat.
- Pour filling into the prepared crust. Dot with butter. Top with lattice or whole crust, cutting vents if using the latter.
- Preheat oven to 375°F (190°C). Brush crust with egg wash if desired. Bake 45–50 minutes until golden brown and bubbly.
- Cool on a rack at least 30 minutes before slicing and serving.
Notes
For best results, thaw and drain frozen berries. Don’t skip the cooling time—it ensures clean slices. Serve with vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 35g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: huckleberry pie, wild berries, berry dessert, flaky crust, fruit pie