Yield: 8-10 servings

Montana Huckleberry Pie

Montana Huckleberry Pie

Sweet and tart wild Montana huckleberries are surrounded by flaky pie crust in this homemade Huckleberry Pie. If you don't have fresh or frozen huckleberries on hand, I've got a hack for you as well so you can enjoy huckleberry pie too!

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 4 hours
Total Time 5 hours 5 minutes

Ingredients

Filling

  • 5 to 6 cups fresh or frozen huckleberries
  • 1 cup granulated sugar
  • 4 tablespoons quick-cooking tapioca
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 tablespoons cold salted butter, cut into small pieces
  • 1 egg, beaten
  • Sugar for sprinkling on top

Instructions

  1. Preheat oven to 425 degrees F.
  2. Prepare you pie crust and roll out the bottom crust on a lightly floured surface until it is slightly larger than a 9-inch pie plate. Transfer the pie crust to your pie plate and keep in the fridge until ready to fill.
  3. Combine huckleberries, sugar, tapioca, lemon juice, lemon zest, and cinnamon, if using, in a large bowl. Toss to evenly distribute the sugar, then let the mixture sit for 20-30 minutes so the tapioca can soften slightly.
  4. Add the filling to the pie crust, then dot with butter. Roll out the top pie crust and set it over the huckleberry filling. Fold the edges under and crimp in a decorate manner. Brush the top of the crust with the beaten egg and sprinkle with a little sugar.
  5. Bake at 425 degrees F for 20 minutes. Decrease the oven temperature to 375 degrees F and bake for another 30-35 minutes until golden brown on top and the filling is bubbly. You may need to cover the edges of the pie with an aluminum foil shield to protect it from getting too dark.
  6. Cool for 3-4 hours to set up before slicing and serving.

Notes

  • Variations: This pie is also delicious with a crumb topping instead of a top crust. In a large bowl, combine 1 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 3/4 cup chopped walnuts, and 1/4 teaspoon salt. Add 6 tablespoons of melted, salted butter and stir to combine until evenly moistened but crumbly. Bake the pie for 20 minutes without the crumb topping, then sprinkle over the pie and finish baking for the last 30-35 minutes until done.
  • Thickener: If you don't have instant tapioca you can use an equal amount of cornstarch instead. An equal amount of flour can also work, but the pie filling won't set up quite as much.
  • Huckleberry substitutions: If you don't have the full amount of huckleberries, you can make up the difference with blueberries instead and do a part huckleberry, part blueberry pie. Or use all blueberries mixed with 1 cup of huckleberry jam.
  • Freezing: An assembled, unbaked pie can be frozen for 2-3 months. Bake directly from frozen, increasing the baking time by another 30 minutes until the crust is golden brown and the filling is bubbly. A baked pie can be for 2-3 months, then thawed in the fridge overnight and warmed in the oven or microwave a bit before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 565Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 128mgCarbohydrates: 121gFiber: 14gSugar: 82gProtein: 6g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.