Wild Idaho Huckleberry Pie
A double-crust pie filled with tart-sweet wild huckleberries hand-picked from Idaho's mountain forests. The filling is deep purple and slightly jammy with a bright, wine-like flavor unique to the berry.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17
- carbs
- 54
- protein
- 4
- calories
- 380
Instructions
- 1
Rub cold butter into flour and salt until pea-sized crumbs form. Add ice water until the dough comes together.
- 2
Divide the dough in half and wrap each piece. Chill in the fridge for at least 1 hour.
- 3
Preheat your oven to 400°F.
- 4
Toss the huckleberries with sugar, cornstarch, and lemon juice.
- 5
Roll out one dough disc and fit it into the pie dish.
- 6
Pour the huckleberry filling into the crust.
- 7
Roll out the second disc and place it over the top. Pinch the edges closed and cut small slits in the crust.
- 8
Brush with egg wash and bake for 20 minutes. Lower heat to 350°F and bake 30 more minutes until bubbling and golden.
- 9
Let the pie cool for at least 2 hours before slicing so the filling sets.
Chef's tips
If you use frozen huckleberries, do not thaw them first. Toss them straight into the filling to prevent extra liquid.
Storage
Cover and store at room temperature for up to 2 days, or refrigerate up to 5 days.
Reheating
Warm individual slices in a 300°F oven for 10 minutes.
Common mistakes to avoid
- •Overfilling the pie so the juices boil over in the oven.
- •Forgetting to cut slits in the top crust, which makes the bottom crust soggy.
Serving suggestions
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