Description
A delicious and rustic pie filled with juicy wild huckleberries, balanced with sugar and a hint of lemon. Perfect for summer gatherings or any time you crave a fruity dessert.
Ingredients
- 2 pie crusts (homemade or store-bought)
- 4 cups fresh or frozen huckleberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C). Roll out one pie crust and place it into a 9-inch pie dish, pressing gently to fit. Trim edges if needed.
- In a large bowl, combine huckleberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Mix gently until berries are well coated.
- Pour the berry mixture into the prepared pie crust. Dot the top with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Trim, fold, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar.
- Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. If using frozen huckleberries, no need to thaw them. Add 1-2 tablespoons extra cornstarch if berries are very juicy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American