Description
A delicious and easy homemade huckleberry pie recipe featuring fresh or frozen berries, a flaky crust with optional lattice or crumb topping, perfect for summer desserts.
Ingredients
Scale
- 5 cups (1.5 pounds) fresh or frozen huckleberries
- 1 cup (200 grams) granulated sugar
- ¼ cup (48 grams) quick-cooking tapioca
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) orange zest
- 1 double-pie crust recipe (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon (15 ml) water
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine huckleberries, sugar, tapioca, orange juice, and orange zest. Stir well and let rest for 15-20 minutes.
- Roll out one pie crust and place into a 9-inch pie plate.
- Pour the rested filling into the pie shell.
- Roll out the second crust and cut into strips for a lattice top or use whole crust with slits for venting.
- Arrange lattice strips over the filling or place the whole crust on top and crimp edges.
- Beat egg with water and brush over crust for a golden finish.
- Chill pie in refrigerator for 30 minutes.
- Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake for 30-35 minutes until crust is golden and filling bubbles.
- Cool completely before slicing to allow filling to set.
Notes
- Use frozen berries if fresh are unavailable; increase tapioca slightly.
- For gluten-free crust, substitute with almond or gluten-free flour.
- For a vegan version, use plant-based crust and replace egg wash with maple syrup mixed with plant milk.
- Adding orange zest and juice balances the tartness of huckleberries.
- Chilling the pie before baking helps prevent crust shrinkage.
- Allow pie to cool fully before cutting to avoid runny filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg