Savor the taste of late summer with Huckleberry Pie, a rustic dessert featuring a flaky butter crust and a juicy, tart-sweet huckleberry filling. This Berry Pie delivers perfect slices with a jammy center, ideal for family gatherings, picnics, or cozy evenings. Ready in about 1 hour, Huckleberry Pie is a showstopper that’s easier to make than it looks. Let’s bake this seasonal favorite!
Ingredients for Huckleberry Pie
Here’s what you’ll need for Huckleberry Pie (makes one 9-inch pie, serves 8):
Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp (4g) salt
- 1 tbsp (12g) granulated sugar
- 1 cup (225g) unsalted butter, cold and cubed
- 6–8 tbsp (90–120ml) ice water
Filling:
- 5 cups (750g) fresh or frozen huckleberries (unthawed if frozen)
- ¾ cup (150g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 1 tsp (5ml) vanilla extract
- ¼ tsp (1g) ground cinnamon
- 3 tbsp (24g) cornstarch
Egg Wash:
- 1 large egg, beaten
- 1 tbsp (15ml) milk
- 1 tbsp (12g) coarse sugar, for sprinkling
Equipment
- 9-inch pie dish
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- Sharp knife or pastry wheel (for lattice)
- Pastry brush
- Baking sheet
Ingredient Tips
- Huckleberries: Fresh huckleberries give the best flavor in Berry Pie; frozen work if unthawed to maintain texture.
- Butter: Keep cold for a flaky crust; cube and chill before use.
- Cornstarch: Ensures a set filling without runniness.
- Lemon Juice: Enhances tartness and balances sweetness.
- Flour: Measure by spooning and leveling to avoid a dense crust.
Directions for Huckleberry Pie
Let’s create this delightful Berry Pie!
Prepare the Crust
- In a large bowl, I whisk 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar.
- I cut in 1 cup cold butter using a pastry cutter until pea-sized crumbs form.
- I add 6–8 tbsp ice water, 1 tbsp at a time, mixing until the dough just holds together.
- I divide into two disks, wrap, and chill for 30 minutes.
Make the Filling
- In a large bowl, I gently toss 5 cups huckleberries with ¾ cup sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp cinnamon, and 3 tbsp cornstarch.
- I let it sit for 15 minutes to hydrate the cornstarch, ensuring a set filling for Huckleberry Pie.
Roll Out the Dough
On a floured surface, I roll one dough disk into a 12-inch circle and fit it into a 9-inch pie dish, trimming excess. I roll the second disk for a lattice or full top crust.
Assemble the Pie
- I pour the huckleberry filling into the crust, spreading evenly.
- For a lattice, I cut the second dough into 1-inch strips, weave over the filling, and crimp edges.
- For a full crust, I cover the filling, cut vents, and crimp. I brush with egg wash (1 egg + 1 tbsp milk) and sprinkle with coarse sugar.
Bake the Pie
- I place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for 30–35 minutes, until the filling bubbles and the crust is golden.
- If edges brown too quickly, I cover them with foil.
Cool and Serve
- I cool the pie for 3–4 hours on a wire rack to set the filling. I slice and serve at room temperature, savoring the juicy, tart-sweet flavors.
Nutrition
- Prep Time: 25 minutes
- Cook Time: 50–55 minutes
- Total Time: ~80 minutes (plus cooling)
- Servings: 8 (~120g per serving)
- Calories: ~400 kcal per serving
- Macros per Serving: 55g carbs, 5g protein, 18g fat, 3g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Huckleberry Pie
Try these twists on Berry Pie:
- Mixed Berries: Combine huckleberries with blueberries or raspberries for a vibrant mix.
- Gluten-Free: Use gluten-free all-purpose flour for the crust, inspired by Food and Tips’ Nova Scotia Blueberry Cream Cake.
- Spiced Up: Add ¼ tsp nutmeg or ginger to the filling for warmth.
- Vegan Option: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan Huckleberry Pie.
- Crumb Topping: Replace the top crust with a streusel of ½ cup flour, ¼ cup sugar, and ¼ cup butter.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light side.
- Enjoy with Food and Tips’ Coconut Cooler for a summery vibe.
Storage
I store Huckleberry Pie loosely covered with foil at room temperature for up to 2 days or in the refrigerator for up to 4 days. For freezing, I wrap the cooled pie tightly in foil and a freezer bag, storing for up to 3 months. I reheat from frozen at 325°F (165°C) for 25–30 minutes. To warm slices, I use a low oven (300°F/150°C) for 10 minutes to revive the crust.
Serving Tips
- Presentation: Serve on a rustic pie plate with a scoop of vanilla ice cream or whipped cream.
- Garnish: Dust with powdered sugar or add fresh huckleberries for elegance.
- Pairing: Enjoy with coffee, tea, or Food and Tips’ Grilled Lemon Herb Chicken for a unique meal.
- Portion Size: 1 slice per serving for dessert; cut smaller for a snack.
- Occasions: Perfect for summer picnics, holidays, or cozy gatherings with Huckleberry Pie.
FAQs About Huckleberry Pie
Here are answers to common questions about making Huckleberry Pie:
Can I use frozen huckleberries?
Yes, use unthawed frozen huckleberries to maintain texture and prevent excess liquid.
How do I avoid a soggy crust?
Use a hot oven (400°F) initially and ensure the filling has enough cornstarch to set.
Can I use shortening instead of butter?
Yes, but butter offers better flavor and flakiness for the crust.
How do I make a lattice crust?
Cut dough into strips, weave over the filling, and crimp edges for a decorative top.
Can I make this vegan?
Yes, use plant-based butter and a flax egg for a vegan-friendly pie.
More Recipes to Try:
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
Huckleberry Pie is a rustic, flavorful dessert that captures the essence of late summer with its tart-sweet filling and flaky crust. Perfect for any occasion, it’s simple to make and endlessly customizable. Try Huckleberry Pie and bring a slice of seasonal joy to your table!
Huckleberry Pie
Ingredients
For the Crust:
- 2 ½ cups 300g all-purpose flour
- 1 tsp 4g salt
- 1 tbsp 12g granulated sugar
- 1 cup 225g unsalted butter, cold and cubed
- 6 –8 tbsp 90–120ml ice water
For the Filling:
- 5 cups 750g fresh or frozen huckleberries (unthawed if frozen)
- ¾ cup 150g granulated sugar
- 2 tbsp 30ml lemon juice
- 1 tsp 5ml vanilla extract
- ¼ tsp 1g ground cinnamon
- 3 tbsp 24g cornstarch
For the Egg Wash:
- 1 large egg beaten
- 1 tbsp 15ml milk
- 1 tbsp 12g coarse sugar, for sprinkling
Instructions
Prepare the Crust
- In a large bowl, I whisk 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. I cut in 1 cup cold butter using a pastry cutter until pea-sized crumbs form. I add 6–8 tbsp ice water, 1 tbsp at a time, mixing until the dough just holds together. I divide into two disks, wrap, and chill for 30 minutes.
Make the Filling
- In a large bowl, I gently toss 5 cups huckleberries with ¾ cup sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp cinnamon, and 3 tbsp cornstarch. I let it sit for 15 minutes to hydrate the cornstarch, ensuring a set filling for Huckleberry Pie.
Roll Out the Dough
- On a floured surface, I roll one dough disk into a 12-inch circle and fit it into a 9-inch pie dish, trimming excess. I roll the second disk for a lattice or full top crust.
Assemble the Pie
- I pour the huckleberry filling into the crust, spreading evenly. For a lattice, I cut the second dough into 1-inch strips, weave over the filling, and crimp edges. For a full crust, I cover the filling, cut vents, and crimp. I brush with egg wash (1 egg + 1 tbsp milk) and sprinkle with coarse sugar.
Bake the Pie
- I place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for 30–35 minutes, until the filling bubbles and the crust is golden. If edges brown too quickly, I cover them with foil.
Cool and Serve
- I cool the pie for 3–4 hours on a wire rack to set the filling. I slice and serve at room temperature, savoring the juicy, tart-sweet flavors.
Notes
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