Description
A delightful Wild Huckleberry Pie recipe that evokes nostalgic summer memories, featuring sweet-tart huckleberries in a flaky buttery crust.
Ingredients
Scale
- 2 cups fresh wild huckleberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for dotting)
- 1 homemade or store-bought pie crust
- 1 egg beaten with a tablespoon of water (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine huckleberries, sugar, cornstarch, lemon juice, and vanilla extract in a large mixing bowl. Let sit for 15 minutes.
- Roll out the pie crust to about 1/8-inch thick and transfer it to your pie dish.
- Pour the huckleberry mixture into the prepared crust and dot with butter.
- Top with another crust, cutting slits for steam to escape.
- Brush with egg wash for a golden finish.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for 30–35 minutes.
- Cool for at least an hour before slicing.
Notes
Serve with a scoop of vanilla ice cream or whipped cream for a delightful contrast. Consider variations like a Huckleberry Blueberry mix or a spiced version with cinnamon.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
Keywords: huckleberry, pie, dessert, summer, baking