Huckleberry Pie
Huckleberry Pie

Huckleberry Pie

  , , ,

June 26, 2016

5.0 0

It doesn't get any better than huckleberries, sugar, cinnamon and nutmeg (my mama's secret ingredient), all wrapped in a golden crust. Its a labor of love but well worth it.

  • Prep: 40 mins
  • Cook: 1 hr
  • 40 mins

    1 hr

    1 hr 40 mins

  • Yields: 1 pie


For the Pastry

2 1/4 cups all purpose flour

1 teaspoon salt

8 tablespoon butter, chilled and cut into pieces

8 tablespoon vegetable shortening

1 1/2 teaspoon cider vinegar

6 tablespoon ice water

For the Filling

1 cup sugar

1 tablespoon sugar

5 tablespoon corn starch

1 teaspoon cinnnamon

1/2 teaspoon nutmeg

pinch salt

5 cups fresh huckleberries stemmed and washed

2 tablespoon fresh lemon juice

2 tablespoon butter, chilled and cut into pieces


For the Pastry

Sift together flour and salt in a large bowl.

Using a pastry cutter or 2 table knives, work butter into flour until the mixture is flecked with pea-sized pieces of butter. Add the shortening and work into the flour in the same manner until the mixture is flecked with pea-sized pieces of shortening.

Combine the vinegar and 6 tablespoons of ice water in a bowl then stir into the flour mixture 1 tablespoon at a time, mixing between each tablespoon until the dough holds together. The dough should be wet but not sticky. You may not need all the vinegar/water mixture.

Form the dough into a ball, then divide the dough into two balls, one slightly larger than the other. Wrap each ball in plastic and refrigerate for 2 hours. This step is important to ensure a flaky crust.

For the filling

Combine 1 cup of sugar, cornstarch, cinnamon, nutmeg and salt into a bowl. Add huckleberries and lemon juice and gently toss. Set aside.

Assembling and Baking

Put a baking sheet on an oven rack in the lower 1/3 of the oven. This is to catch the drippings that may spill out of the pie. Position another oven rack in the middle of the oven. Preheat oven to 450 degrees.

Roll out the larger ball of dough onto a floured surface into a 12 inch round. Gently roll this onto your floured rolling pin and transfer to a 9 inch pie plate. Gently press the dough into place so it conforms to the pie plate.

Fill the dough shell with the huckleberry filling and scatter the remaining cold butter pieces on top.

Roll out the smaller ball of dough into a 10" circle. Gently roll this onto your floured rolling pin and transfer on top of the filled pie. Crimp the top and bottom dough together to form a seal. Brush the pastry with water and make 5 slits in the top to allow steam to escape during baking. Sprinkle the top with the remaining 1 tablespoon of sugar.

Bake until the pastry just begins to brown, about 20-25 minutes. Lower the oven temperature to 350 degrees and continue baking until the pastry is deep golden brown. This will take an additional 40-50 minutes. The long baking time is to allow the huckleberries to cook and to thicken. Set aside to cool.