Huckleberry Pie
Easy homemade huckleberry pie recipe with fresh or frozen berries, perfect for a sweet and tart summer dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
Ingredients
Scale
- 5 cups (1.5 pounds) fresh or frozen huckleberries
- 1 cup (200 grams) granulated sugar
- ¼ cup (48 grams) quick-cooking tapioca
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) orange zest
- 1 double-pie crust recipe (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon (15 ml) water
Instructions
- In a large bowl, combine huckleberries, sugar, tapioca, orange juice, and orange zest. Stir well and let rest for 15-20 minutes.
- Roll out one pie crust and place into a 9-inch pie plate.
- Pour the rested filling into the pie crust.
- Roll out the second crust and cut into strips for a lattice top or place whole crust on top with slits for venting.
- Beat egg with water and brush over the crust for a golden finish.
- Refrigerate the pie for 30 minutes to firm the crust.
- Bake at 425°F (220°C) for 20 minutes. Reduce heat to 375°F (190°C) and bake for another 30-35 minutes until crust is golden and filling bubbles.
- Let the pie cool completely before slicing to allow filling to set.
Nutrition
- Calories: 320 kcal