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Huckleberry Pie

Handpicked Huckleberry Pie made with a flaky lattice crust
Prep Time 1 hour
Cook Time 45 minutes

Equipment

  • 1 9-inch pie dish

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • sticks 12 tbsp. unsalted butter chilled and cut into small cubes
  • 2 teaspoons cider vinegar
  • 1/4 to 1/2 cup ice water

Berry Filling

  • 8-10 cups huckleberries can mix with other berries, too
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon cardamom
  • 1 beaten egg white for on top of lattice crust
  • 3-4 tablespoons raw sugar or granulated sugar for sprinkling over the lattice crust

Instructions

  • Preheat oven to 420 F.

For the crust

  • Place flour and salt in a large bowl. Using a pastry cutter, or your fingertips, cut butter into the flour until the butter is integrated and just tiny pea-sized pieces remain.
  • Stir cider vinegar into the mixture with a fork. Slowly stir in water into the flour mixture, a little bit at a time, (no ice) until you are able to gather the mixture into a ball.
  • With a rolling pin, roll dough out on a well-floured board or pastry cloth into a circle that is about 1 1/2 to 2 inches wider than the top outside edge of the pie dish. Lay pastry into the dish, fitting it into the bottom and sides of the dish, leaving about a 1 1/2 to 2-inch overhang. Set aside.

For the filling

  • Place washed berries, flour, salt, brown sugar, white sugar and cardamom in a large bowl. Gently toss so that sugars and flour begin to blend in with the berries. You will still see plenty of white, but don't worry, it will all cook down together.
  • Pour berry mixture into pie dish lined with the bottom crust.
  • Now, using a lattice pattern, lay half of the pie dough strips going in one direction, and the remaining pieces crossing alternately over and under the pieces going in the original direction (See photo) Tuck the ends of the strips into the top edge of the pie dish and roll the excess dough from the bottom crust up and over, giving it a fluted edge.
    Brush tops of lattice crust with egg white and sprinkle with sugar.
  • Bake at 420 F for approximately 45 to 50 minutes, or until crust is golden brown and filling is bubbly and hot all the way through. If you find that you need more time for the filling, but the crust looks done, loosely cover the top of the pie with a piece of foil for the remainder of the bake time.
  • Remove from oven. Pie may be served hot, warm, room temperature or chilled and garnished with ice cream or frozen yogurt. The cooler the pie is when serving, the less runny the filling will be. If you like to serve it warm, you can always cool completely and reheat, too. This will help the filling gel a bit before serving.
Course: Dessert
Keyword: homemade pies, huckleberry pie, strawberry pie