Huckleberry Pie with Homemade Pie Crust

Recipe Rating:
 2 Ratings
Serves: Makes one 9" deepdish pie (about 8 servings)
Prep Time:
Cook Time:


5 cups frozen huckleberries, don't use fresh for this one
1 Tbl. water, don't use lemon juice
1 cup sugar
1/2 cup flour
1/8 tsp. cinnamon
1/8 tsp. salt
2 Tbl. butter, cut up (8-10 little pieces)
1 egg, beaten
enough pastry for a 9" deepdish double crust pie

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
This is the first year of my life that I have tried and eaten huckleberries, and WOW are they ever GOOD!!!! We ordered a bunch from a company out in Washington state and I've been going huckleberry crazy! :D I love blueberries, but these are like blueberries on VIAGRA! Omg...heaven. And they are even better for you than blueberries, too. The recipe I'm sharing today, is for a pie that I made for my hubby after being on a long business trip. I always like to surprise him and welcome him home with something nice! We about DIED over this pie! And funny, it got even better each day, and that last day....OH...MY...GAWD!!! It only lasted 3 days with just the 2 of us eating it! Hope you enjoy, too!! :D First one I ever made, but WON'T be the last!!!!! :D :D (Photo by me of my pie!!) Love you, sweetie!! XXOO! :)
Make it Your Way...

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Remove berries from freezer and measure out 5 cups into large bowl. Set aside. Roll out dough for bottom of pie dish and line. (Place pie dough into plate.) Combine, in medium bowl, sugar, flour, salt and cinnamon. Drizzle water over berries, pour flour mixture over and toss to coat. (Not all will stick.) Start pouring berry mixture into pie shell. Add flour mixture from bottom occaisionally, sprinkling over. Keep adding til all berries and flour mixture is into pie shell. Dot top with small dabs of butter evenly. Top with top crust. Fold, rolling, bottom crust and top crust together upwards onto top. Flute edge or use a fork and press. Pierce top with knife to vent. Brush top with beaten egg, and sprinkle with sugar. As much as you like. Bake at 400 for 15 minutes. Then 350 for about 35 minutes. My pie didn't ever run over, but just in case, you might want to place a sheet of foil underneath on the rack below during the last 5 minutes. Will save your oven and prevent the smoke detectors from going off! LOL! (Been there had that happen many times with other pies!!)

Let cool. Serve rewarmed if preferred with vanilla ice cream or whipped topping. Can sit on the kitchen counter, covered, or refrigerate. I popped it in the fridge the second day, but could have after it cooled the whole time. It didn't wreck the crust. And it was HEAVEN...definately going to have to make another SOON!!

About this Recipe


1-5 of 13 comments

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user Elsie Perrett twiga13 - Nov 11, 2011
Whatb a pretty pie!
user Kelly Williams Wildflours - Nov 11, 2011
Thank you so much, Elsie! Had a lot of fun making it, but loved EATING it much more! Mmmhmmm. ;)
user Nancy J. Patrykus Finnjin - Nov 11, 2011
How can it last 3 DAYS!!!
I could eat it in 1 day....LOL
A foraging tip!
Did I tell you..when you go to look
for wild huckleberries,here in Wa. or Idaho..
Look for the bears,if you see them,..
that's were the berries are!
Really..... that's true!
user Kelly Williams Wildflours - Nov 11, 2011
Oh, I believe it!! Tom told me stories of berry picking! :D
user Nancy J. Patrykus Finnjin - Nov 11, 2011
NOW..That's what I call...
...Lovin from the kitchen!!!
Tom is a lucky man!!!

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