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Huckleberry Pie

A classic, sweet-tart huckleberry pie with a flaky, buttery crust that’s perfect for summer gatherings.

  • Total Time: 65 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 4 cups fresh huckleberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 prepared pie crusts (top and bottom)
  • 2 tablespoons unsalted butter, cubed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, combine huckleberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Mix gently until berries are coated.
  2. Line a 9-inch pie dish with one pie crust. Pour the huckleberry filling into the crust and dot with cubed butter.
  3. Cover with the second pie crust, crimping the edges to seal. Cut slits in the top crust to vent. Brush with beaten egg and sprinkle with coarse sugar.
  4. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool completely before serving.
  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32g
  • Fat: 16g
  • Carbohydrates: 58g
  • Protein: 4g