Huckleberry Pie
A simple and delicious recipe for huckleberry pie that captures the sweet and tart flavors of Montana’s wild huckleberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh huckleberries (or frozen, not thawed)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon butter
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your filling by tossing huckleberries with sugar, cornstarch, lemon juice, and zest in a large bowl.
- Roll out your pie crust and fit it into your pie dish.
- Fill the crust with the huckleberry mixture and dot with butter.
- Top with another pie crust, or create a lattice crust if desired.
- Brush the top crust with egg wash if using.
- Bake for 35–40 minutes until golden and bubbling.
- Cool on a wire rack for at least an hour before slicing.
Notes
Serve warm or at room temperature, with vanilla ice cream or whipped cream. Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: huckleberry pie, dessert, simple pie recipe, baking, Montana cuisine, summer dessert