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huckleberry pie recipe

Huckleberry Pie

  • Total Time: 45 minutes
  • Yield: 8 servings 1x


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)!


  • 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


  1. Pre-heat oven to 425 degrees.
  2. Line pie dish with pie crust.
  3. Add huckleberries on top of pie crust.
  4. In a small bowl, mix together 3/4 cups of sugar and flour. Spoon evenly over berries.
  5. Sprinkle lemon juice and zest over the top. Then dot with butter.
  6. Add top crust, making sure to seal the edges. Gaps in the crust will result in huckleberry juice creeping out.
  7. Cut seam vents in the top crust. Brush the top of the pie with heavy cream and sprinkle on 1 teaspoon of sugar.
  8. 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.
  9. Enjoy! Optionally serve with ice cream. The pie may be runny when it first comes out of the oven but thickens upon cooling.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American