Description
A sweet and tangy dessert featuring huckleberries wrapped in a buttery crust, perfect for any gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 6–8 tablespoons ice water
- 4 cups fresh or frozen huckleberries
- 1 cup sugar (adjust to taste)
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)
- 1 egg (for egg wash)
Instructions
- Make the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Cut the butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add in the ice water, one tablespoon at a time, until the dough comes together. Divide it in half, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling: In another bowl, combine the huckleberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the berries and set aside.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one portion of the chilled dough on a floured surface to about ⅛-inch thickness. Place the rolled dough into a 9-inch pie pan, pressing gently into the bottom and sides.
- Fill ‘er Up: Pour the huckleberry mixture into the pie crust, dotting the top with small pieces of butter. Roll out the second portion of dough and place it over the filling, crimping the edges to seal. Cut a few slits in the top to let steam escape—this is essential for a perfectly baked pie.
- Bake It: Brush the top crust with the beaten egg to give it that beautiful golden finish. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the berries are bubbling and the crust is golden brown.
- Cool and Serve: Let the pie cool on a wire rack for at least a couple of hours before slicing. Serve it plain or add a scoop of vanilla ice cream on top!
Notes
Feel free to swap in blueberries or mixed berries if you don’t have huckleberries. Store leftovers in the fridge for up to three days.
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: huckleberry pie, dessert, baking, pie recipe, easy dessert