Description
This classic Huckleberry Pie captures the sweet-tart essence of wild huckleberries in a buttery, golden crust. Whether you use fresh or frozen berries, it delivers a jammy, lemon-kissed filling and a flaky top, making it the perfect nostalgic dessert for summer gatherings or cozy weeknights.
Ingredients
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2 (23 cm / 9-inch) pie crusts (store-bought or homemade)
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950 g huckleberries (or mix of huckleberries and blueberries)
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1 tsp (5 g) grated lemon zest
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2 tbsp (30 ml) lemon juice
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150 g white sugar
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16 g all-purpose flour
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14 g butter, chopped into small dots
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15 ml heavy cream
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5 g white sugar (for sprinkling)
Instructions
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Preheat oven to 425°F (220°C).
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Line a 9-inch pie dish with one crust.
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Pour huckleberries into the crust.
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In a bowl, combine sugar and flour; sprinkle evenly over berries.
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Add lemon juice and lemon zest on top.
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Dot with butter.
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Top with the second crust, seal the edges, and cut slits in the top.
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Brush crust with heavy cream and sprinkle sugar.
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Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for 20–25 minutes more until golden and bubbly.
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Let cool completely before slicing and serving.
Notes
For juicier berries, add 1 extra tsp flour to avoid a runny filling.
Cover crust edges with foil halfway through baking if browning too quickly.
Use frozen berries straight from the freezer to prevent sogginess.
Best served with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American