Description

Huckleberry Pie is a nostalgic, wild berry dessert that captures the essence of summer with every juicy bite. Made with fresh huckleberries (or blueberries as a substitute), a hint of lemon, and a golden, flaky crust, this homemade pie is tart, sweet, and bursting with rustic charm. It’s the perfect way to celebrate berry season or add a special touch to any gathering.

Ingredients

Scale

2 9-inch pie crusts (homemade or store-bought)
4 cups huckleberries (approx. 600 g; or blueberries)
1 tsp grated lemon zest (2 g)
2 tbsp lemon juice (30 ml)
¾ cup white sugar (150 g)
2 tbsp all-purpose flour (15 g)
1 tbsp unsalted butter (14 g), cut into small pieces
1 tbsp heavy cream (15 ml)
1 tsp white sugar (5 g) for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C).
Line a 9-inch pie dish with one crust, pressing into the bottom and sides.
Add huckleberries evenly into the crust.
Mix sugar and flour in a small bowl, then sprinkle over the berries.
Add lemon zest and drizzle lemon juice over the filling. Dot with butter.
Cover with the second crust, seal edges, and cut slits in the top.
Brush crust with cream and sprinkle with sugar.
Bake at 425°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 20–25 more minutes, until golden and bubbly.
Cool completely before slicing.

Notes

Thawed frozen huckleberries work well; drain to avoid excess liquid.

Lemon juice brightens the berry flavor—don’t skip it.

Use a baking sheet to catch overflow.

Let the pie cool fully so the filling sets.

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