Huckleberry Pie Recipe
Get ready for the best huckleberry pie you've ever had! I'll show you how to make lattice-top wild huckleberry pie and huckleberry pie with crumb topping!
Servings: 8 slices
Calories: 275kcal
Ingredients
- 1 box Pillsbury pie crust
- 4-5 cups huckleberries
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup minute tapioca (for pudding & fruit pies)
- 1½ teaspoon orange zest (or orange powder)
- 1 tablespoon orange juice
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon milk
- 2 teaspoon sugar (for sprinkling on crust)
Instructions
Preheat Oven to 375℉
- Line the bottom of a 9" pie pan with one of the two pie crusts.
- In a large bowl, mix both sugars, tapioca, orange zest, orange juice, salt, and cinnamon, if using. Add fresh huckleberries (or frozen) and one shredded apple (optional) and mix gently to combine.
- Allow the filling to rest for 15 minutes. This will to allow the quick-cooking tapioca to activate.
- Meanwhile, on a lightly floured surface, slice the remaining pie crust into ¼" strips using a pastry wheel or a sharp knife.
- After fifteen minutes, pour pie filling into the prepared pie crust, then dot with butter.
- Arrange strips of dough in a lattice fashion over top of the pie and either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp.
- Cover pie edges with foil. Brush with 1 tablespoon milk or an egg wash. Sprinkle with 2 teaspoons sugar. Bake for an hour, or until the pie filling is bubbly and oozes out of the lattice crust, and top crust is golden brown. Remove foil during the last 15 minutes.
- Cool huckleberry pie before slicing. Top sliced pie with vanilla ice cream and enjoy!
Notes
- See post for making crumb topped huckleberry pie.
- If using frozen huckleberries, quickly rinse off any ice that may have formed around the berries and drain them completely.
- The apple is used both as a filler and to thicken the huckleberry filling.
- If you prefer a regular pie instead of a lattice-topped pie, no problem! Just cover the filled pie crust with top crust and crimp edges. Make slits in the center for the steam to escape.
- The only way to make this huckleberry pie recipe even more incredible would be to take the time to make the crust from scratch (check out this pie crust recipe).
- Cover leftover pie with foil and store in the fridge for up to a week (if it lasts that long).
Nutrition
Serving: 1slice | Calories: 275kcal | Carbohydrates: 53g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 182mg | Sugar: 27g
