Print

Wild Huckleberry Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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)

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.

Find it online: https://allrecipesmade.com/wild-huckleberry-pie-recipe/