Wild Huckleberry Pie Recipe

Why You’ll Love This Recipe

I love this pie because it’s the perfect balance of tart and sweet, with a texture that’s both juicy and thick without being runny. The wild huckleberries give it a flavor that’s deeper and more intense than any store-bought berry. It’s one of those desserts that feels nostalgic and luxurious at the same time. I also enjoy how beautifully it slices once cooled, making it perfect for serving at gatherings, holidays, or just a cozy weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen wild huckleberries

• Granulated sugar

• Cornstarch or tapioca starch

• Lemon juice

• Butter

• Salt

• Pie crusts (homemade or store-bought, for top and bottom)

• Egg (for egg wash)

• Optional: coarse sugar for topping

Directions

1. I preheat the oven to 375°F and roll out my bottom pie crust, placing it into a 9-inch pie dish.

2. In a bowl, I gently toss the huckleberries with sugar, cornstarch, lemon juice, and a pinch of salt.

3. I pour the berry mixture into the prepared pie crust and dot the filling with small pieces of butter.

4. I cover it with the top crust—either whole with slits for steam or a lattice pattern—then crimp the edges.

5. I brush the top with a beaten egg and sprinkle on some coarse sugar for a golden, crunchy finish.

6. I bake it for 45–55 minutes, or until the filling is bubbly and the crust is golden brown.

7. I let it cool completely before slicing so the filling sets properly.

Servings And Timing

This recipe makes one 9-inch pie, which yields about 8 servings. It takes around 20 minutes to prep and 45–55 minutes to bake, plus at least 2 hours of cooling time before slicing.

Variations

Sometimes I mix in a handful of blueberries or blackberries if I don’t have enough huckleberries on hand. I’ve also used a crumble topping instead of a top crust for a more rustic vibe. For a warmer flavor profile, I add a pinch of cinnamon or nutmeg to the filling. And when I want a tart edge, I reduce the sugar slightly to let the natural tang of the berries shine.

Storage/Reheating

I store the pie loosely covered at room temperature for 1 day, or in the fridge for up to 4 days. When I want to reheat a slice, I pop it in the oven at 300°F for about 10 minutes to bring back the crispness of the crust. The microwave works too, but I prefer the oven for a better texture.

FAQs

Can I Use Frozen Huckleberries?

Yes, I use frozen huckleberries often. I don’t thaw them first—just toss them in cornstarch and sugar as usual, and maybe bake the pie a few extra minutes to account for the cold berries.

How Do I Prevent A Soggy Bottom Crust?

I bake the pie on a lower rack in the oven and sometimes preheat a baking sheet to place the pie dish on. This helps cook the bottom crust evenly.

What’s The Best Thickener To Use?

I usually go with cornstarch, but tapioca starch works really well too. It gives the filling a clearer, slightly firmer finish.

Can I Make This Pie Ahead Of Time?

Yes, I often make it the night before. It gives the filling time to set, and the flavors deepen beautifully by the next day.

What’s The Best Way To Serve This Pie?

I like serving it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also tastes great chilled right out of the fridge.

Conclusion

Wild Huckleberry Pie is a classic that never disappoints. It’s full of bold berry flavor, wrapped in a flaky crust, and perfect for showcasing seasonal or foraged fruit. I always look forward to baking this pie—it’s simple, rewarding, and a delicious slice of wild, homemade goodness.

Wild Huckleberry Pie Recipe

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A classic wild huckleberry pie recipe with a flaky golden crust and juicy berry filling—perfect for summer or holiday desserts.

• Author: Sarah
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes (plus chilling time)
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American, Northwest
• Diet: Vegetarian

Ingredients

For the Filling:

4 cups wild huckleberries (fresh or frozen)

¾ cup granulated sugar (adjust to taste)

3 tbsp cornstarch

1 tbsp lemon juice

¼ tsp ground cinnamon (optional)

1 tbsp butter, cut into small pieces

For the Crust:

2 ½ cups all-purpose flour

1 tsp salt

1 tbsp sugar

1 cup (2 sticks) unsalted butter, cold and cubed

6–8 tbsp ice water

For Assembly:

1 egg (beaten, for egg wash)

1 tbsp coarse sugar (optional, for sprinkling)

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Instructions

Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until dough holds together. Divide in half, shape into discs, wrap, and chill for 1 hour.

Make the filling: In a large bowl, combine huckleberries, sugar, cornstarch, lemon juice, and cinnamon (if using). Toss gently to combine.

Assemble the pie: Preheat oven to 375°F (190°C). Roll out one dough disc and line a 9-inch pie plate. Pour in the filling and dot with butter.

Roll out the second dough disc and place over the filling. Trim excess dough, crimp edges, and cut slits in the top (or make a lattice). Brush with egg wash and sprinkle with coarse sugar if desired.

Bake: Place pie on a baking sheet and bake for 50–60 minutes, or until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.

Cool: Let cool at least 2–3 hours before slicing to allow filling to set.

Notes

Frozen huckleberries work well — no need to thaw before baking.

If you prefer a thicker filling, add an extra tablespoon of cornstarch.

Serve with vanilla ice cream or whipped cream for a classic finish.