Description
A delicious huckleberry pie made with fresh huckleberries, a flaky crust, and a hint of lemon.
Ingredients
Scale
- 2 cups fresh huckleberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine huckleberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Toss gently to coat the berries evenly.
- Roll out the pie crust and place it into a 9-inch pie dish. Pour the huckleberry mixture into the crust and dot with butter.
- Cover with a second crust, sealing the edges and cutting slits in the top for steam to escape.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust for a golden finish.
- Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- Allow to cool before serving.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 2
- Cholesterol: 50
Keywords: huckleberry recipes, huckleberry pie, dessert recipes, summer pies, berry pie recipes