Nothing is as sweet as the reward of Huckleberry Pie after a good day picking berries. Huckleberries are a wild berry foraged at the beginning to middle of summer and often used to create a pie that screams summer!
As a kid, we were often sent to go pick wild berries and come back when we had enough for a pie. We soon learned that this wasn’t the easiest of jobs. Huckleberries are often small red to purple berries resembling a blueberry but smaller in size.
They are great to forage as the bush doesn’t have prickles and are at a great height for kids to pick. This year was an exceptional huckleberry picking year in the Pacific Northwest, with large huckleberries weighing bushes down to the ground.
If you’re like me, then you took advantage of the season and picked as many berries as you could to freeze for the winter! Pst. berries are super easy to freeze after picking and can be used later for deserts and preserving. Just wash and flash freeze for a day on a cookie sheet then pour the individually frozen berries into a freezer bag.
A good season or not, huckleberries are worth taking the time to pick. There’s nothing better than free wild berries you know are healthier for you than any berry you’re going to find in the grocery store. ( Berries are on the dirty dozen list, and often very expensive even when frozen.)
Plus, huckleberries are delicious and make the very best pie. In this post, I’ll share with you my huckleberry pie that is to die for, and kid approved.
Butter makes baking better. This is the best butter pie crust recipe that you’ve been looking for! Say hello to flaky, dense crust that melts in your mouth and enhances the flavour of any filling you place within it.
PIE FILLING RECIPE
Prepare two pie shells on a lightly floured surface and lay bottom crust in 9 inch pie plate.
Add the huckleberries directly into the pie crust and top with mixed flour and sugar. Dot butter on top and sprinkle with lemon zest and lemon juice.
Cover with top crust and fold, pinch or crimp the edges and trim. Poke holes in the top with a fork to allow for steam vents. Then brush with cream and sprinkle with sugar. Place in oven at 400 F for 15 minutes. Once pie has bakes for 15 minutes, reduce heat to 350 and bake for another 25 minutes or until juices begin to bubble through vents and edges brown.
Serve a completely cooled pie with whipped cream or ice cream for the perfect summer desert!
- 2 Butter Pie Crust Pastry Dishes See recipe
- 4 Cups Fresh Huckleberries
- 3/4 Cup White Sugar
- 1 Tbsp Flour
- 1 Tsp Grated lemon zest
- 2 Tbsp Lemon Juice
- 2 Tbsp butter
- 2 Tbsp Heavy Cream
- 2 Tsp Sugar
- Prepare pie crust pastry according to recipe
- Place huckleberries in prepared pie dish with bottom pie crust
- In a small bowl, mix together the flour and sugar. Spoon evenly over berries
- Sprinkle with lemon zest and lemon juice
- Dot with butter
- Cover with remaining pastry, folding bottom crust over top and pinch, crimp or fold pastry edges and trim to seal the edge.
- Poke some holes with a fork in the top to create steam vents
- Brush the top of the pie with cream and sprinkle with sugar
- Bake at 400 for 15 minutes then reduce to 350 and bake for another 25 minutes