Top Rated Huckleberry Pie Recipes
Huckleberries are native to the northwestern United States and Canada, growing from Wyoming west to Alaska, Washington, and Oregon. The huckleberry has achieved something of a cult following in Montana and some communities even have huckleberry festivals every year where of course there is copious amounts of huckleberry pie! It's hard not to like this classic, beauty of a pie. Enjoy it with some freshly whipped cream on top for extra points!You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
Huckleberry Pie Recipe
Whoever invented huckleberry pie was a great person! There is absolutely nothing else that tastes quite like a huckleberry pie. It is the ultimate comfort food, especially after you have been picking huckleberries all day. If you have never had a Huckleberry Pie and you see them in your frozen section of your store – BUY THEM! Your are in for a real treat. The color of the fresh huckleberries vary from a deep purple to deep blue to red. Learn more about the interesting History of Huckleberries.
Huckleberries are not cultivated commercially, so you have to find them in the wild. The flavor is hard to describe as they have a unique sweet-tart flavor all their own. When you taste fresh huckleberries or eat a delicious huckleberry pie, you will know what I mean.
They are definitely the gourmet berry of the West – very special and very difficult to find or even purchase. The huckleberry was designated the Official State Fruit of Idaho in 2000. The huckleberry has achieved something of a cult following in Montana and some communities even have huckleberry festivals every year.
Huckleberry Jam Recipe
We made a batch of Instant Pot jam with our fresh berries not once but twice. We always use every single one we pick and usually have enough for a few fun huckleberry recipes at home.
You can also make this huckleberry jam on your stovetop. Either way it is amazing on toast or a bagel.
We weren&rsquot done this year though, we had a lot to bake with!! I thought since it was already mid afternoon that a breakfast something would be great. An oatmeal and bread or muffin came to mind and I got to mixing.
- First we made a few batches of simple overnight oats with these on top.
- Then, we used our simple muffin recipe that works with any sort of fresh berry or chips.
- Voila, our huckleberry muffins were created and devoured that morning by the 5 of us in no time at all.
I suppose you could make a larger loaf or bundt cake out of this same batter. Personally I veer towards grab and go items and think muffins are just our thang! No more too done ends nobody wants to eat, every one is perfect.
The previous year we made this gorgeous huckleberry cobbler as well. If you love a thick and sweet crisp on top of fresh juicy fruit, you&rsquoll love this one.
Best Huckleberry Pie Recipes - Recipes
Deborah Madison, author of "Local Flavors," got this recipe from pastry chef Greg Patent, who took her on a tour of the Missoula, Mont., farmers market for her book. You can also make the pie with blueberries or any kind of cane berries (blackberries, marionberries, loganberries and the like).
2 1/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter
1/2 teaspoon white or cider vinegar
1/2 cup plus 1 teaspoon granulated sugar (divided)
2 tablespoons firmly packed light brown sugar
4 tablespoons quick-cooking tapioca (see note)
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 3/4 pounds (about 5 cups) huckleberries, washed and picked over for stems
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, chilled and cut into small pieces
To make dough: Place the flour and salt in a food processor and pulse. Cut the butter into 1-inch chunks and add them to the flour. Pulse 6 or 8 times to break them up.
Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume up to 1/2 cup. (You may not need to use all of the liquid.) While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp. Between 25 and 30 pulses should be enough. Don't let the dough form a ball. The crumbs should adhere when you gather them in your hand. If not, add a few more drops of ice water.
Turn out the dough and divide it into 2 pieces, one slightly larger than the other. Wrap each piece in plastic wrap and press into a disk. Refrigerate for 30 minutes to an hour before rolling.
To make filling: Combine 1/2 cup of the granulated sugar, the brown sugar, tapioca, cinnamon and nutmeg in a large bowl. Break up any lumps with your fingertips and mix well. Fold in the huckleberries and lemon juice and let the mixture stand for 15 minutes.
To assemble pie: Preheat oven to 450 degrees.
On a lightly floured board roll out the larger piece of dough to a 13-inch circle and drape it into a 9-inch pie pan. Add the filling, mounding it slightly in the center. Dot the filling with butter and set aside.
Roll out the second piece of dough into a 12-inch circle. Brush the edge of the lower crust lightly with water and place the top crust over the filling. Press the edges firmly to seal, and trim away the excess pastry to within 1/2 inch of the rim of the pan. Fold the pastry back on itself to form a standing rim and flute. Make 4 or 5 slits about 1 1/2 inches long in the top crust with the tip of a small knife. Brush the top lightly with water and sprinkle with the remaining teaspoon of sugar.
Place the pie on a baking sheet on the lower rack of the oven and bake for 15 minutes at 450 degrees. Transfer the baking sheet with the pie to the middle rack, reduce the temperature to 350 degrees, and bake until the juices are thickened and bubbly and the crust is a rich brown color, about 45 to 55 minutes more.
Cool completely before cutting. Refrigerate any leftovers.
Note: If you don't want to use tapioca as a thickener, substitute 4 tablespoons cornstarch or arrowroot, or 8 tablespoons all-purpose flour.
Apple Huckleberry Pie Recipe (or blackberry)
Ok, so who doesn’t like apple pie, right? Well my sweet friends, I have a serious upgrade for you on the basic, standard apple pie recipe! If you like apple pie then you are going to LOVE my apple huckleberry pie recipe!
I am lucky enough to live in an area where both huckleberries and blackberries grow wild EVERYWHERE! I have an annual ritual in the fall to go out and pick as many as I can fit in my freezer to stock up for the year.
Blackberries are also the perfect addition to apple pies if you don’t have access to huckleberries.
My kids absolutely LOVE it when I throw a handful of berries into their pancakes or waffles or make huckleberry muffins for an afternoon treat. Psstt! If you want to try an awesome muffin recipe check out my “The Best Muffins You Will Ever Make!” recipe. I have a few secret ingredients that may surprise you.
But the ultimate is a big beautiful apple huckleberry pie! It’s apple pie with a perfect kick of sweet/tart berries.
For the perfect crust try my >>> Perfect Pie Crust Recipe <<<. This pie crust recipe is the perfect balance between the richness and flavor of a butter crust and the beautiful flakiness of a shortening crust, ideal for intricate decorative pies.
PLUS!! I have a great video tutorial if you want to learn how to make a fancy decorative pie crust! Check it out here >>> How To Make Pretty Decorated Pies <<<
About the middle of July every year, I keep my fingers crossed when I go to farmers markets, hoping I’ll find huckleberries for sale. This year, I let go a loud “Yippee” on the second Saturday of the month. I bought a 1-pound bag, nibbled on some, and the rest of the berries soon found their way into a batch of muffins. The following week I splurged and bought a 5-pound bag of huckleberries.
That expenditure called for a grand celebration: The First Huckleberry Pie Of The Season. Each time I make this pie, I think back to our first summer in Missoula when we became initiated in the huckleberry mystique. Our new neighbors described what the bushes and berries looked like and suggested where to go picking. Yes, picking. No one was selling huckleberries then.
With buckets in hand, and our two young sons in tow, we traipsed up a mountainside on a hot July afternoon hunting for something we’d never seen before. But then we found our El Dorado: A patch of bushes bearing small berries glimmering like jewels in the sun. Scrambling onto the ground, we began plucking and tasting the fruit.
Instantly we understood what the fuss was all about. A spicy, luscious tartness introduced our taste buds to something utterly new and wild-tasting. We had to have more. “Not so fast guys,” my wife cautioned. “We need 5 cups for a pie.” So plunk, plunk, plunk, went the berries into our pails. Eventually that echoey sound became a pleasing silence as the berries rose ever higher in our pails.
When I bake huckleberry pie I serve it plain. I know that ice cream or whipped cream go great with many pies, but huckleberries are stars that need no supporting players. My favorite pastry is made with a combination of butter and leaf lard. Rendering the waxy fat around pork kidneys produces this terrific lard. In the recipe headnote, there’s a link to where you can order the lard online. Happy Baking!
Ol’ Fashion Huckleberry Pie Recipe
Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!
Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Drain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.
Note: Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.
AUGUST 24, 2012 ADDITIONAL NOTE:
The author of this recipe, Diane Mortensen, who writes “Georgia’s Kitchen” for the Oskaloosa News, revised the above recipe for the USA Today Weekend edition.
– 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
– 2 Tbs. tapioca
– 1 cup sugar (may add 1/4 cup more if too tart)
– 1/4 tsp. salt
Preheat oven to 375 degrees.
Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.
Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.
Bake for about 1 hour or until nicely browned.
Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 cup liquid. Stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust flute edges.
Bake in hot oven, 425 degrees F for 30 minutes, or until nicely browned. For a brown under crust, bake on lowest oven rack.
Tips for Making Huckleberry Pie
Pie Too Runny? Try this:
If you find that your pie filling is too runny, add a thickener. You can add 2 tablespoons of tapioca or 5 tablespoons of cornstarch. Huckleberry pies are notorious for being runny! This one uses flour as a thickening agent, but if you need to make it thicker use tapioca or cornstarch.
Not Enough Huckleberries?
If you don’t have 4 cups of huckleberries you can substitute the remaining amount with blueberries. The pie will still have a delicious huckleberry taste! This is a great way to save some of your huckleberries for another recipe (like pancakes, cheesecake, or muffins.)
Don’t forget The Heavy Cream + Sugar
Before your pie goes into the oven, this recipe instructs to brush it with a little heavy cream and sprinkle it with sugar. This step helps the top of your pie look picture-perfect golden brown. It’s a simple step but it adds a lot to the look of your finished pie.
If you’re lucky enough to get your hands on some delicious huckleberries, this is the way to cook them! This is the best wild huckleberry pie recipe to make use of those little berries that you worked hard to pick.
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- For the pastry: Sift together flour and salt into a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture is flecked with pea-size pieces of butter. Add shortening and work into flour mixture until it is flecked with pea-size pieces of shortening. Combine vinegar and 6 tbsp. ice water in a bowl, then stir into flour mixture 1 tbsp. at a time, mixing until dough holds together. Form into a rough ball, then divide dough into 2 balls, one slightly larger than the other, wrap each in plastic, and refrigerate for 2 hours.
- For the filling: Combine 1 cup of the sugar, tapioca, cinnamon, nutmeg, and salt in a large bowl. Add huckleberries and lemon juice, gently toss, and set aside for 15 minutes.
- Put a baking sheet on oven rack in lower third of oven. Position another oven rack in middle of oven. Preheat oven to 450º. Roll out larger dough ball onto a lightly floured surface into a 12″ round and fit into a 9″ pie plate. Fill with huckleberry filling and scatter with butter. Roll smaller dough ball into a 10″ circle, place on top of filling, then fold edge under and crimp. Brush pastry with water, make 5 slits in top pastry for steam to escape, and sprinkle with remaining 1 tbsp. sugar. Bake pie on baking sheet until pastry begins to brown, 20-25 minutes. Transfer pie to middle rack, reduce oven temperature to 350º, and bake until pastry is deep goldenbrown, about 50 minutes more. Set pie aside to cool completely.
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Huckleberry Pie with Homemade Pie Crust
Remove berries from freezer and measure out 5 cups into large bowl. Set aside. Roll out dough for bottom of pie dish and line. (Place pie dough into plate.) Combine, in medium bowl, sugar, flour, salt and cinnamon. Drizzle water over berries, pour flour mixture over and toss to coat. (Not all will stick.) Start pouring berry mixture into pie shell. Add flour mixture from bottom occaisionally, sprinkling over. Keep adding til all berries and flour mixture is into pie shell. Dot top with small dabs of butter evenly. Top with top crust. Fold, rolling, bottom crust and top crust together upwards onto top. Flute edge or use a fork and press. Pierce top with knife to vent. Brush top with beaten egg, and sprinkle with sugar. As much as you like. Bake at 400 for 15 minutes. Then 350 for about 35 minutes. My pie didn't ever run over, but just in case, you might want to place a sheet of foil underneath on the rack below during the last 5 minutes. Will save your oven and prevent the smoke detectors from going off! LOL! (Been there had that happen many times with other pies!!)
Let cool. Serve rewarmed if preferred with vanilla ice cream or whipped topping. Can sit on the kitchen counter, covered, or refrigerate. I popped it in the fridge the second day, but could have after it cooled the whole time. It didn't wreck the crust. And it was HEAVEN. definately going to have to make another SOON!!