Description
A classic and delicious huckleberry pie with a flaky crust and sweet-tart filling.
Ingredients
Scale
For the Crust:
- 2 cups fresh huckleberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 pie crusts (homemade or store-bought)
- 1 tbsp butter, cubed
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Roll out one pie crust and place it in a 9-inch pie dish.
- In a large bowl, mix huckleberries, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
- Pour the huckleberry mixture into the pie crust. Dot the top with cubed butter.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust for venting.
- Brush the top crust with beaten egg and sprinkle with coarse sugar.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.
Notes
You can customize the seasonings to taste.