Go Back
–+ servings
Slice of huckleberry pie with a buttery crumb topping and juicy berry filling served on a white plate with a teal napkin.

Huckleberry Pie

No ratings yet
This cozy huckleberry pie is bursting with sweet-tart berries tucked beneath a golden lattice crust, making every slice feel like a taste of summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Filling Rest Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Baking, Dessert
Cuisine: American, North American
Calories: 305
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 box refrigerated pie crusts contains two ready-to-use crusts
  • 4 cups huckleberries fresh or thawed and drained
  • ½ cup granulated sugar adds sweetness to the filling
  • ½ cup light brown sugar packed for a richer flavor
  • ¼ cup quick-cooking tapioca used as the thickening agent
  • 1 ½ teaspoons orange zest finely grated for brightness
  • 1 tablespoon orange juice freshly squeezed preferred
  • ¼ teaspoon salt balances the sweetness
  • ¼ teaspoon ground cinnamon optional for a warm spice note
  • 1 small apple shredded optional for added body and natural pectin
  • 1 tablespoon unsalted butter cut into small pieces
  • 1 tablespoon milk for brushing the crust
  • 2 teaspoons granulated sugar for finishing the top crust

Method
 

  1. Preheat the oven to 375°F (190°C) and prepare all of your ingredients before assembling the pie.
  2. Fit one pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides.
  3. Combine the granulated sugar, brown sugar, tapioca, orange zest, orange juice, salt, and optional cinnamon in a large mixing bowl until evenly blended.
  4. Fold the huckleberries and optional shredded apple into the sugar mixture, stirring carefully so the berries remain intact.
  5. Let the filling stand for 15 minutes to allow the tapioca to absorb moisture and begin thickening.
  6. While the filling rests, cut the remaining pie crust into ¼-inch strips on a lightly floured surface.
  7. Transfer the berry mixture into the prepared pie shell and scatter the pieces of butter over the top.
  8. Arrange the dough strips in a lattice pattern over the filling, then seal and crimp the edges neatly.
  9. Cover the pie edges with a shield or foil, brush the lattice with milk, and sprinkle the top with sugar.
  10. Bake the pie for 60 minutes, removing the crust shield during the final 15 minutes, until the filling bubbles and the crust turns golden.
  11. Allow the pie to cool for at least 10–15 minutes before slicing and serving, if desired, with vanilla ice cream.

Nutrition

Serving: 145gCalories: 305kcalCarbohydrates: 54gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 190mgPotassium: 95mgFiber: 3gSugar: 29gVitamin A: 180IUVitamin C: 8mgCalcium: 18mgIron: 1mg

Notes

Nothing beats the aroma of bubbling berries and buttery pastry drifting through the kitchen. Serve this pie slightly warm with a scoop of vanilla ice cream for a nostalgic dessert everyone will remember.

Tried this recipe?

Let us know how it was!