Description
This classic huckleberry pie features a flaky crust filled with sweet and tart huckleberries, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh huckleberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
- 1 package (14 oz) pie crusts (2 crusts)
- 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 fresh huckleberries, sugar, cornstarch, lemon juice, and cinnamon. Gently toss to mix well.
- Roll out one pie crust and place it in a 9-inch pie pan. Trim any excess hanging over the edges.
- Pour the huckleberry mixture into the pie crust and dot with small pieces of 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 to allow steam to escape.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool before serving.
Notes
- You can substitute frozen huckleberries if fresh ones are not available, but thaw and drain them first.
- Serve with vanilla ice cream for an extra treat!
Nutrition
- Calories: 245
- Sugar: 24
- Sodium: 150
- Fat: 10
- Carbohydrates: 36
- Fiber: 2
- Protein: 2
- Cholesterol: 40
Keywords: huckleberry recipes, huckleberry pie, dessert recipes, berry pie, homemade pie