Name: Huckleberry Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 9″ pie crusts; 4 cups huckleberries ((if you don’t have this many, substitute blueberries)); 1 tsp grated lemon zest; 2 tbsp lemon juice; 3/4 cup white sugar; 2 tbsp flour; 1 tbsp butter; 1 tbsp heavy cream; 1 tsp white sugar

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This huckleberry pie is perfection: it’s easy to make and showcases lots of huckleberry flavor.

And if you don’t have enough huckleberries (this recipe takes 4 cups), you can substitute blueberries and the flavor is still delicious.

Huckleberry Pie Ingredients

Here’s a quick overview of what you’ll need for this pie & how to make it. For the full recipe, scroll to the bottom of this page.

2 9″ pie crusts
4 cups huckleberries (if you don’t have this many, substitute blueberries)
1 tsp grated lemon zest
2 tbsp lemon juice
3/4 cup white sugar
2 tbsp flour
1 tbsp butter
1 tbsp heavy cream
1 tsp white sugar

How to Make Huckleberry Pie

(For full instructions + ingredient list, scroll to the bottom of this page)

🧈 STEP 1: PREP THE PIE TIN

Preheat oven to 425 degrees. Line a pie tin with a pie crust. Add huckleberries into pie crust.

NOTE: If you don’t have enough huckleberries (4 cups) substitute with blueberries.

🥣 STEP 2: MIX THE FILLING

In a small bowl, mix together 3/4 cups of sugar and flour. Spoon evenly over berries. Sprinkle lemon juice and zest over the top. Then dot with butter.

🤗 STEP 3: ADD THE TOP CRUST

Add top crust, making sure to seal the edges. Gently seal the edges by pressing the crust down with your fingers. Gaps in the crust will result in huckleberry juice creeping out.

🔪 STEP 4: CUT SEAM VENTS

Cut seam vents in the top crust. Brush the top of the pie with heavy cream and sprinkle on 1 teaspoon of sugar. The heavy cream will give the pie a nice golden brown finish.

✨ STEP 5: BAKE THE PIE

Bake pie at 425 degrees for 15 minutes. Reduce heat and bake at 350 for 20 – 25 minutes, or until the crust is golden brown.

🥧 STEP 6: COOL THE PIE. EAT THE PIE.

Remove the pie from the oven and let it cool on a wire rack. The pie may be runny when it first comes out of the oven, let it cool for 45 minutes – 1 hour to let it firm up if needed.

Optional: serve with ice cream.

If you’re lucky enough to get your hands on some delicious huckleberries, this is the way to cook them! This is the best wild huckleberry pie recipe to make use of those little berries that you worked hard to pick.

Huckleberry Pie

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 1x

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Description

The best wild huckleberry pie recipe. The filling showcases the flavor of the huckleberries (and you can use some blueberries if you don’t have enough huckleberries)!

Scale

Ingredients

2 9″ pie crusts
4 cups huckleberries ((if you don’t have this many, substitute blueberries))
1 tsp grated lemon zest
2 tbsp lemon juice
3/4 cup white sugar
2 tbsp flour
1 tbsp butter
1 tbsp heavy cream
1 tsp white sugar

Instructions

Pre-heat oven to 425 degrees.
Line pie dish with pie crust.
Add huckleberries on top of pie crust.
In a small bowl, mix together 3/4 cups of sugar and flour. Spoon evenly over berries.
Sprinkle lemon juice and zest over the top. Then dot with butter.
Add top crust, making sure to seal the edges. Gaps in the crust will result in huckleberry juice creeping out.
Cut seam vents in the top crust. Brush the top of the pie with heavy cream and sprinkle on 1 teaspoon of sugar.
Bake pie at 425 degrees for 15 minutes. Reduce heat and bake at 350 for 20 – 25 minutes, or until the crust is golden brown.
Enjoy! Optionally serve with ice cream. The pie may be runny when it first comes out of the oven but thickens upon cooling.