Montana Huckleberry Pie
A delightful huckleberry pie that captures the essence of summer and childhood memories in Montana.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Double Pie Crust
- 5 to 6 Cups Huckleberries
- 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 the pie crust by combining flour, butter, and salt, then gradually add ice water until it comes together. Chill for at least 30 minutes if homemade.
- Mix the huckleberries, sugar, tapioca, lemon juice, lemon zest, and cinnamon in a bowl. Let sit for 15 minutes.
- Roll out half of the chilled pie crust and place it in the pie dish.
- Add the huckleberry mixture and dot with butter.
- Top with the second crust, crimp edges, and cut slits for steam if desired.
- Brush the top crust with the beaten egg and sprinkle sugar on top.
- Bake for about 45-50 minutes until golden and bubbly. Cool for 2 hours before slicing.
Notes
Serve warm with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 70mg
Keywords: huckleberry pie, summer dessert, American pie, nostalgic dessert