Print

Classic Wild Huckleberry Pie Recipe Easy Homemade Lattice Crust Guide

wild huckleberry pie - featured image
Print Recipe

A nostalgic wild huckleberry pie with a flaky, buttery lattice crust and a perfectly balanced tart and sweet filling. This recipe is easy to make and perfect for special occasions or cozy gatherings.

Ingredients

Scale
  • 4 cups wild huckleberries (fresh or frozen; if frozen, thaw and drain excess liquid)
  • 3/4 cup granulated sugar (adjust to taste depending on berry tartness)
  • 2 tablespoons cornstarch (for thickening)
  • 1 tablespoon fresh lemon juice (brightens the filling)
  • 1/2 teaspoon ground cinnamon (optional, adds warmth)
  • Pinch of salt (balances sweetness)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water (add gradually to bring dough together)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Don’t overwork the dough. (5-7 minutes)
  2. Add Ice Water: Gradually drizzle in 6 tablespoons of ice water, mixing gently with a fork after each addition. Add just enough so the dough holds together when pressed. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the Filling: In a medium bowl, combine wild huckleberries, sugar, cornstarch, lemon juice, cinnamon (if using), and a pinch of salt. Gently toss to coat evenly. Let sit while dough chills to allow flavors to meld. (10 minutes)
  4. Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch circle about 1/8 inch thick. Carefully transfer it to the pie dish, easing it into place without stretching. Trim any excess dough hanging over the edges. (10 minutes)
  5. Fill and Add Lattice Top: Pour the berry filling into the crust, spreading evenly. Roll out second dough disc into a 12-inch circle. Using a sharp knife or pizza cutter, slice into 1/2-inch wide strips. Lay half the strips parallel over the filling. Fold back every other strip, then lay one strip perpendicular, unfolding the folded strips over it. Repeat weaving until lattice is complete. Trim and tuck edges under bottom crust, pressing to seal. (15-20 minutes)
  6. Apply Egg Wash and Sugar: Brush the lattice and edges with the beaten egg wash. Sprinkle coarse sugar over top for sparkle and crunch. (5 minutes)
  7. Bake the Pie: Place the pie on a baking sheet to catch drips. Bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until crust is golden and filling is bubbling. If edges brown too quickly, cover them with foil halfway through baking. (45-50 minutes)
  8. Cool and Serve: Allow pie to cool at least 2 hours to let filling set properly before slicing. (2 hours)

Notes

Keep ingredients cold for flaky crust. Don’t overwork dough to avoid toughness. Weave lattice carefully for a neat appearance. Use cornstarch to prevent soggy bottom. Cover edges with foil if browning too fast. Cool pie completely before slicing to set filling. Frozen berries must be thawed and drained. For gluten-free crust, substitute flour with 1:1 gluten-free baking mix. Vegan option: use coconut oil and flax egg.

Nutrition

Keywords: wild huckleberry pie, lattice crust, homemade pie, berry pie, dessert, easy pie recipe, fruit pie, baking

Find it online: https://sparklespoon.com/classic-wild-huckleberry-pie-recipe-easy-homemade-lattice-crust-guide/