Huckleberry Pie (1 Hr, 40 Mins + Chill Time)

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Huckleberry pie is a classic dessert that showcases the sweet-tart flavor of fresh huckleberries nestled in a flaky, buttery crust.

The lattice top not only makes this pie beautiful but also allows the juicy filling to bubble up and caramelize slightly during baking.

This pie is perfect for special occasions or whenever you want to treat yourself to something delicious and homey.

Let’s make this delightful huckleberry pie!

Ingredients

Units Scale
For the pie crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water
For the filling:
  • 4 cups fresh or frozen huckleberries (if using frozen, do not thaw)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon cinnamon (optional)
  • 1 tablespoon unsalted butter, cut into small pieces
For topping:
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

  1. Prepare the pie crust (15 minutes + chilling time):
    • In a large bowl, whisk together the flour, salt, and sugar.
    • Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
    • Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
    • Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the huckleberry filling (10 minutes):
    • In a large mixing bowl, combine the huckleberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using). Gently toss to coat the berries evenly. Set aside.
  3. Assemble the pie (15 minutes):
    • Preheat your oven to 400°F (200°C).
    • On a lightly floured surface, roll out one of the dough discs to fit a 9-inch pie dish, leaving a slight overhang. Carefully transfer the dough to the pie dish.
    • Pour the huckleberry filling into the prepared crust and dot with small pieces of butter.
  4. Create the lattice top (10 minutes):
    • Roll out the second dough disc into a similar size. Using a pastry wheel or a sharp knife, cut the dough into 1/2-inch wide strips.
    • Lay half of the strips horizontally over the pie, leaving space between each strip. Fold back every other strip, then lay a strip vertically across the pie. Unfold the horizontal strips and repeat with the remaining strips, weaving them into a lattice pattern.
    • Trim the excess dough from the edges and crimp the edges to seal.
  5. Bake the pie (45-50 minutes):
    • Brush the lattice top with the beaten egg and sprinkle with coarse sugar if desired.
    • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
    • If the crust is browning too quickly, cover the edges with aluminum foil.
  6. Cool and serve:
    • Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve the pie warm or at room temperature, and enjoy with a scoop of vanilla ice cream if desired.

Notes

For an extra-rich flavor, you can substitute half of the butter in the crust with shortening. If huckleberries aren’t available, you can use blueberries or a mix of berries as a substitute.

This huckleberry pie with a lattice top is a timeless dessert that’s sure to impress your guests or become a family favorite. Enjoy making and sharing this beautiful and delicious pie!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/huckleberry-pie-1-hr-40-mins-chill-time/