Idaho

Huckleberry Pie

A beloved Idaho treasure featuring wild huckleberries hand-picked from mountain forests. These tiny, intensely flavored berries create a pie unlike any other, with a deep purple color and sweet-tart taste that captures the essence of the Pacific Northwest wilderness.

1 hr 30 min Serves 8 Wild Berries Summer

Equipment Needed

  • 🥧 9-inch pie dish
  • 🔪 Pastry cutter or food processor
  • 📏 Rolling pin
  • 🥣 Large mixing bowl
  • 🧈 Pastry brush
  • 🍳 Baking sheet

Instructions

  1. 1

    Make the Pie Crust

    Whisk together flour, salt, and sugar in a large bowl. Add the cold cubed butter and cut in using a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in ice water 1 tablespoon at a time, mixing until dough just comes together.

  2. 2

    Chill the Dough

    Divide dough in half, shape each into a flat disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. Cold dough makes for a flakier crust.

  3. 3

    Prepare the Filling

    In a large bowl, gently toss the huckleberries with sugar, cornstarch, lemon juice, lemon zest, and salt. Let stand for 15 minutes to allow juices to develop. Preheat oven to 425°F (220°C).

  4. 4

    Roll the Bottom Crust

    On a lightly floured surface, roll one disk of dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim edges to 1/2 inch beyond the rim.

  5. 5

    Fill the Pie

    Pour the huckleberry filling into the crust-lined pie dish, mounding slightly in the center. Dot the top with small pieces of cold butter.

  6. 6

    Create the Lattice Top

    Roll the second disk into a 12-inch circle. Cut into 3/4-inch strips. Weave strips over the filling in a lattice pattern. Trim and fold edges under, crimping decoratively.

  7. 7

    Apply Egg Wash

    Brush the lattice and edges with the egg wash. Sprinkle generously with coarse sugar for a sparkly, crisp finish.

  8. 8

    Bake the Pie

    Place pie on a baking sheet to catch drips. Bake at 425°F for 20 minutes, then reduce heat to 375°F (190°C) and bake for an additional 35-45 minutes until the crust is golden and filling is bubbling.

  9. 9

    Cool Completely

    Remove pie from oven and let cool on a wire rack for at least 3-4 hours. This allows the filling to set properly. Cutting too soon will result in a runny pie.

  10. 10

    Serve and Enjoy

    Slice with a sharp knife and serve with a generous scoop of vanilla ice cream. The warmth of the pie will gently melt the ice cream for a perfect pairing.

Tips & Variations

Sourcing Huckleberries

Wild huckleberries are foraged, not commercially grown. Look for them at farmers markets, specialty stores, or order frozen online. They're worth the search!

Frozen Berry Tips

If using frozen huckleberries, don't thaw them first. Add an extra tablespoon of cornstarch to account for extra moisture.

Prevent Soggy Bottom

Place a baking sheet on the lowest oven rack while preheating. The extra heat from below helps crisp the bottom crust.

Shield the Edges

If crust edges are browning too quickly, cover with a pie shield or strips of aluminum foil during the last 20 minutes of baking.

Blueberry Substitute

If you can't find huckleberries, wild blueberries are the closest substitute. The flavor won't be identical but still delicious.

Storage Tips

Store leftover pie loosely covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheat slices at 350°F for 10 minutes.