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Perfect Fresh Huckleberry Pie Recipe with Easy Buttery Lattice Crust

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A delightful fresh huckleberry pie featuring a flaky, buttery lattice crust and a tart-sweet berry filling, perfect for summer and early fall celebrations.

Ingredients

Scale
  • 4 cups fresh huckleberries (or frozen, thawed and drained)
  • 3/4 cup granulated sugar (adjust depending on berry sweetness)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar.
  2. Add cold, cubed butter and cut into the flour using a pastry cutter or food processor until mixture resembles coarse crumbs with some pea-sized bits remaining (about 3-5 minutes).
  3. Gradually sprinkle 6-8 tablespoons ice water over the mixture, stirring gently with a fork after each addition until dough just holds together when pressed.
  4. Divide dough into two balls, flatten each into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  5. While dough chills, combine 4 cups huckleberries, 3/4 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon cinnamon, and a pinch of salt in a bowl. Toss gently and set aside to macerate for about 10 minutes.
  6. Roll one dough disk on a lightly floured surface into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess dough leaving about 1-inch overhang.
  7. Pour the huckleberry filling evenly into the crust.
  8. Roll out the second dough disk to 12 inches and cut into 1/2-inch wide strips.
  9. Lay half the strips parallel across the pie, fold back every other strip halfway, lay a perpendicular strip, then unfold strips over it to create a lattice pattern. Trim ends and press edges to seal. Crimp edges decoratively.
  10. Brush lattice crust and edges with egg wash (1 beaten egg mixed with 1 tablespoon water).
  11. Place pie on a baking sheet and bake at 375°F (190°C) for 45-55 minutes until crust is golden and filling bubbles. Cover edges with foil halfway through if they brown too quickly.
  12. Cool pie on a wire rack for at least 2 hours before serving to allow filling to set.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use a lattice crust to allow steam to escape and prevent soggy bottom. Cover edges with foil halfway through baking to prevent burning. Let pie cool at least 2 hours before slicing for best texture.

Nutrition

Keywords: huckleberry pie, lattice crust, berry pie, summer dessert, easy pie recipe, buttery crust, fresh berries

Find it online: https://piperplate.com/perfect-fresh-huckleberry-pie-recipe-with-easy-buttery-lattice-crust/