Montana Huckleberry Pie
A delightful Montana Huckleberry Pie recipe that combines sweet-tart huckleberries with a flaky crust, evoking fond childhood memories.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Double Pie Crust
- 5 to 6 Cups Huckleberries (Fresh or Frozen)
- 1 Cup Granulated Sugar
- 4 Tablespoons Quick-Cooking Tapioca
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1 Teaspoon Lemon Zest
- 1/2 Teaspoon Ground Cinnamon (Optional)
- 2 Tablespoons Cold Salted Butter (Cut into Small Pieces)
- 1 Large Egg (Beaten)
- Sugar (for Sprinkling on Top)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your pie crust by rolling it out into a circle or unrolling pre-made crust into a pie dish.
- Combine the huckleberries, sugar, tapioca, lemon juice, lemon zest, and cinnamon in a large bowl.
- Assemble the pie by pouring the huckleberry mixture into the prepared crust and dotting with butter.
- Add the top crust, cutting slits or creating a lattice design for steam to escape.
- Brush the top crust with beaten egg and sprinkle sugar on top.
- Bake the pie for 15 minutes at 425°F, then reduce to 350°F and continue for 25-30 minutes.
- Cool the pie for at least an hour before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: huckleberry pie, dessert, American pie, summer recipes, homemade dessert