📝 About This Recipe
Deep in the high-altitude forests of the Pacific Northwest and the Rockies, the wild huckleberry is a prized treasure that yields a flavor far more intense and complex than its cousin, the blueberry. This recipe celebrates that tart, earthy sweetness with a jammy filling encased in a shatteringly flaky, all-butter lattice crust. It is a rustic, quintessential American dessert that captures the essence of late summer in every purple-stained bite.
🥗 Ingredients
The Flaky Butter Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cubed and very cold)
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
- 6-8 tablespoons Ice water (as needed)
- 1 teaspoon Apple cider vinegar (helps prevent gluten development)
The Huckleberry Filling
- 6 cups Fresh or frozen huckleberries (if using frozen, do not thaw)
- 3/4 cup Granulated sugar (adjust based on berry sweetness)
- 1/3 cup Cornstarch (thickening agent)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Ground cinnamon (just a hint of warmth)
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter (cut into small dots for the top)
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, 1 tablespoon sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining.
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2
Mix the apple cider vinegar into the ice water. Drizzle 6 tablespoons of the water over the flour mixture and toss gently with a fork. Add more water a tablespoon at a time until the dough just holds together when squeezed. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot—this helps crisp the bottom crust.
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4
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently drape it into a 9-inch deep-dish pie plate, leaving an overhang. Chill while you prepare the filling.
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5
In a large mixing bowl, gently toss the huckleberries with the lemon juice and vanilla extract. In a separate small bowl, whisk together the 3/4 cup sugar, cornstarch, lemon zest, and cinnamon.
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6
Sprinkle the dry sugar mixture over the berries and toss gently until every berry is coated. Avoid over-mixing to keep the berries intact.
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7
Pour the huckleberry mixture into the prepared bottom crust, mounding them slightly in the center. Dot the surface with the 1 tablespoon of butter pieces.
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8
Roll out the second disc of dough. You can place it over the pie as a solid sheet (with vents cut in) or cut into strips to create a lattice weave for a professional look.
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9
Trim the excess dough to 1/2 inch beyond the rim. Fold the top crust under the bottom crust and crimp the edges tightly with your fingers or a fork to seal.
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10
Brush the top of the crust evenly with the egg wash and sprinkle generously with the coarse turbinado sugar.
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11
Place the pie on the preheated baking sheet in the oven. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-40 minutes.
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12
Watch for the visual cues: the crust should be deep golden brown, and the huckleberry juices should be bubbling thick and slow through the vents or lattice.
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13
Remove from the oven and place on a wire rack. Let the pie cool completely for at least 4 hours before slicing; this is crucial for the filling to set properly.
💡 Chef's Tips
Always keep your butter and water ice-cold to ensure a flaky crust; if the dough gets warm, pop it back in the fridge. If the edges of the crust are browning too quickly, cover them loosely with a pie shield or aluminum foil halfway through baking. If you can't find wild huckleberries, wild blueberries are the best substitute, though they are slightly less tart. Never cut into a hot fruit pie; the cornstarch needs to cool to room temperature to reach its full thickening power. To check if the filling is done, look for bubbles that are lazy and thick rather than thin and watery.
🍽️ Serving Suggestions
Serve a warm slice with a generous scoop of premium Madagascar vanilla bean ice cream. A dollop of lightly sweetened lemon-zested whipped cream complements the tartness of the berries. Pair with a hot cup of medium-roast coffee or a glass of crisp, sparkling Moscato. For a savory-sweet contrast, serve alongside a sharp wedge of aged white cheddar cheese.