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.
