Montana

Huckleberry Pie

Montana's wild huckleberries cannot be commercially cultivated - they must be hand-picked from the Rocky Mountain wilderness. These intensely flavored purple gems create a pie that's become the state's most treasured dessert, a taste of Big Sky Country that money can't easily buy.

1 hr 15 min 8 servings Fruit Pie Wild-Foraged

Equipment Needed

  • 🥧 9-inch pie dish
  • 📏 Rolling pin
  • 🥣 Large mixing bowl
  • 🔪 Pastry cutter
  • 🍃 Pastry brush
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Pie Crust

    Whisk flour, salt, and sugar in a large bowl. Cut in cold butter using pastry cutter until mixture has coarse crumbs with some pea-sized pieces. Drizzle in ice water, mixing until dough just comes together. Divide in half, flatten into disks, wrap in plastic, and refrigerate at least 1 hour.

  2. 2

    Prepare the Filling

    In a large bowl, gently toss huckleberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Let sit 15 minutes while berries release some juice. Be gentle - huckleberries are delicate.

  3. 3

    Roll Bottom Crust

    On a floured surface, roll one dough disk to a 12-inch circle. Transfer to 9-inch pie dish, pressing gently into corners. Leave overhang for crimping. Refrigerate while rolling top crust.

  4. 4

    Roll Top Crust

    Roll second disk to 12-inch circle. Cut decorative vents or use small cookie cutters to create steam holes. You can also create a lattice top if desired.

  5. 5

    Preheat Oven

    Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips from the berry juices.

  6. 6

    Fill and Assemble

    Pour huckleberry filling into bottom crust. Dot with cold butter pieces. Place top crust over filling, trim to 1/2 inch overhang, fold edges under, and crimp decoratively. If top crust doesn't have vents, cut several slits.

  7. 7

    Apply Egg Wash

    Brush entire top crust and edges with egg wash. Sprinkle generously with coarse sugar for a sparkly, crunchy finish.

  8. 8

    Bake

    Bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and bake 35-45 minutes more until crust is deep golden brown and filling bubbles vigorously through vents. Cover edges with foil if browning too quickly.

  9. 9

    Cool Completely

    Remove from oven and cool on wire rack for at least 3-4 hours. The filling needs this time to set. Cutting too early will result in runny filling - patience is essential!

  10. 10

    Serve

    Serve at room temperature or slightly warmed. Accompaniments include vanilla ice cream or fresh whipped cream. Best enjoyed within 3 days.

Tips & Variations

Sourcing Huckleberries

Wild huckleberries can only be foraged or purchased frozen from specialty sources. Look for Montana-based sellers online or at farmers markets in late summer. They're worth the hunt!

Blueberry Substitute

If huckleberries are unavailable, wild blueberries are the closest substitute. Reduce sugar to 1/2 cup as blueberries are sweeter. The flavor won't be identical but will be delicious.

Frozen Berry Tips

Don't thaw frozen huckleberries before using - they'll turn to mush. Mix with sugar and cornstarch while frozen. Add 10 minutes to baking time.

Sugar Adjustment

Huckleberries vary in tartness depending on where they're picked. Taste your berries and adjust sugar from 3/4 to 1 cup as needed. Some prefer them quite tart!

Bear Country Foraging

If you're lucky enough to forage your own in Montana, remember that bears love huckleberries too! Make noise, carry bear spray, and pick in groups.

Preservation

Huckleberries freeze beautifully for up to a year. Spread on a baking sheet to freeze individually, then transfer to freezer bags. This way you can enjoy Montana summer all year long.