Huckleberry Pie Recipe That Holds Its Shape Beautifully
A luscious huckleberry pie with a golden, flaky double crust and a perfectly set, sliceable filling bursting with tangy-sweet berry flavor, warm spice, and vanilla notes.
- Prep Time: 40 minutes (plus chilling time)
- Cook Time: 55 minutes
- Total Time: 5 to 6 hours (including chilling and cooling)
- Yield: 1 nine-inch pie (8 servings)
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
6–8 tbsp ice water
5 cups fresh or frozen huckleberries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
½ tsp ground cinnamon
1 tsp vanilla extract
1 tbsp butter, cut into small cubes
1 egg yolk + 1 tbsp milk (for egg wash)
Coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized butter bits.
- Add ice water gradually, 1 tbsp at a time, mixing until dough just comes together. Divide in half, shape into discs, wrap, and chill for at least 1 hour.
- Preheat oven to 400°F (200°C) and place a baking sheet inside to preheat.
- In another bowl, combine huckleberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Stir gently and let sit 5 minutes.
- Roll out one dough disc on a floured surface into a 12-inch circle. Fit into a 9-inch pie dish, leaving about ½ inch overhang.
- Pour berry mixture into the crust and dot with butter cubes.
- Roll out the second dough disc for the top. Cover the pie with a full crust or make a lattice. Trim and crimp edges to seal. Cut vents if using a full crust.
- Brush the top with egg wash and sprinkle with coarse sugar.
- Place the pie on the preheated baking sheet and bake 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake 30–35 minutes more, until crust is golden and filling is bubbling.
- If edges brown too quickly, cover with foil. Remove from oven and cool on a rack for at least 3 hours before slicing.
Notes
Let the pie cool completely to ensure the filling sets properly.
Frozen huckleberries can be used directly without thawing.
For a glossy crust, brush with egg wash before baking.
If baking from frozen, add about 10–15 minutes extra bake time.
Cover edges with foil mid-bake to prevent overbrowning.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
