Description

Huckleberry Pie is a rustic, golden-baked fruit pie filled with sweet-tart wild huckleberries and a hint of lemon. This classic dessert captures the essence of late summer and early fall, offering bold berry flavor in every slice. Whether foraging or using frozen fruit, this pie is pure seasonal magic.

Ingredients

Scale

2 9-inch pie crusts (top and bottom)
480 g (4 cups) huckleberries (or a mix with blueberries)
1 tsp grated lemon zest
30 ml (2 tbsp) lemon juice
150 g (¾ cup) granulated sugar
16 g (2 tbsp) all-purpose flour
14 g (1 tbsp) butter, cut into small pieces
15 ml (1 tbsp) heavy cream (for brushing crust)
4 g (1 tsp) granulated sugar (for topping)

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Instructions

Preheat oven to 425°F (220°C).
Place one pie crust into a 9-inch pie dish.
Spread berries evenly over the crust.
In a bowl, combine sugar and flour. Sprinkle over berries. Add lemon juice, zest, and dot with butter.
Cover with the second crust. Seal edges, crimp, and cut vents on top.
Brush top crust with heavy cream and sprinkle with sugar.
Bake at 425°F for 15 minutes. Lower oven to 350°F (175°C) and bake an additional 20–25 minutes until golden and bubbling.
Cool for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.

Notes

If using frozen berries, thaw and drain to avoid excess liquid.

Add 1 tbsp cornstarch for extra thickening if berries are very juicy.

Shield pie edges with foil if browning too fast.

Let cool completely for clean slices.

Pie is freezer-friendly—wrap well and reheat in the oven.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American