Description

A rustic and flavorful American dessert, wild huckleberry pie features juicy, tart berries encased in a golden, flaky crust. It’s a tribute to summer foraging and simple, homemade baking.

Ingredients

Scale

4 cups wild huckleberries (fresh or frozen)
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
¼ teaspoon salt
2 tablespoons unsalted butter, cut into pieces
2 pie crusts (top & bottom, homemade or store-bought)
1 egg + 1 tablespoon milk (for egg wash)

Instructions

Roll out the bottom crust and place in a 9-inch pie dish; chill.
In a large bowl, mix huckleberries with sugar, cornstarch, lemon juice, and salt. Let sit for 10–15 minutes.
Pour filling into chilled crust. Dot with butter.
Cover with top crust (lattice or whole). Seal and crimp edges.
Brush with egg wash and cut vents if using a full crust.
Bake at 400°F (204°C) for 20 minutes, then reduce to 350°F (177°C) and bake an additional 30–35 minutes.
Cool completely before slicing.

Notes

Do not thaw frozen huckleberries before use.

Chill pie crust to avoid sogginess.

Let the pie cool for 2 hours to allow the filling to set.

Substitute sugar with maple syrup or coconut sugar for a refined-sugar-free version.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: wild huckleberry pie, berry desserts, huckleberry recipes, summer pies, homemade fruit pie, rustic desserts, American baking, pie recipes