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Perfect Huckleberry Pie Recipe Easy Homemade Flaky Lattice Crust

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A glossy, deep purple huckleberry pie with a flaky lattice crust that balances tart and sweet flavors, perfect for celebrations and everyday treats.

Ingredients

Scale
  • 3 cups fresh or frozen huckleberries (about 450g / 1 lb)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch (16g)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 cups all-purpose flour (315g)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter (226g)
  • 6–8 tablespoons ice water (90-120ml)
  • 1 large egg, beaten

Instructions

  1. Make the crust dough: In a large bowl, whisk together the flour, sugar, and salt. Add cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, combine huckleberries, sugar, cornstarch, lemon juice, cinnamon, vanilla, and salt. Toss gently to coat evenly. Let sit while the dough chills.
  3. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Carefully transfer to your pie dish, letting it hang slightly over the edges. Press gently to fit the dish, but don’t stretch the dough.
  4. Fill the pie: Pour the huckleberry filling evenly into the crust. The filling should be juicy but not soupy.
  5. Create the lattice top: Roll out the second dough disc to the same size. Cut into 1/2 inch wide strips using a knife or pastry wheel. Lay half the strips horizontally over the filling, then weave the remaining strips vertically, lifting every other horizontal strip to create a woven lattice pattern. Trim excess dough and crimp the edges to seal.
  6. Egg wash and bake: Brush the lattice crust with beaten egg for a golden sheen. Optionally, sprinkle a teaspoon of sugar on top. Place the pie on a baking sheet and bake in a preheated 375°F (190°C) oven for 50-60 minutes, or until the crust is golden and juices are bubbling. Cover edges with foil halfway through baking if they brown too quickly.
  7. Cool and serve: Let the pie cool for at least 2 hours to allow the filling to set properly. Serve slightly warm or at room temperature.

Notes

Keep all ingredients and equipment cold to ensure a flaky crust. Do not overwork the dough. Chill the dough discs before rolling. Use a baking sheet under the pie to catch spills. Let the pie cool fully before slicing to prevent runny filling. Cover edges with foil if browning too fast.

Nutrition

Keywords: huckleberry pie, lattice crust, flaky pie crust, berry pie, homemade pie, summer dessert, easy pie recipe

Find it online: https://tastypierecipes.com/perfect-huckleberry-pie-recipe-easy-homemade-flaky-lattice-crust/