Montana Huckleberry Pie

Finding the perfect dessert for summer gatherings can feel like searching for a needle in a haystack. Between dealing with the heat and trying to make something that’ll please both kids and adults alike, it’s easy to get overwhelmed by all the options out there, especially when you want to use seasonal fruit.

That’s where this huckleberry pie comes to the rescue: it’s wonderfully sweet (but not too sweet), super simple to put together, and makes the most of those precious wild huckleberries that only show up for a few weeks each year.

What Kind of Huckleberries Should I Use?

Fresh wild huckleberries are the gold standard for pie-making, but they can be hard to find unless you live in certain regions of the Pacific Northwest or Mountain states. If you’re using fresh berries, look for ones that are firm, dark purple-blue, and fully ripe – they should easily come off the bush when picked. Frozen huckleberries work just as well in pie and are actually the more common choice since these berries have such a short season. Just make sure not to thaw frozen huckleberries before adding them to your pie filling, as this can make the filling too runny. If you can’t find huckleberries at all, wild blueberries make a good substitute since they have a similar size and tartness.

Options for Substitutions

Can’t find all the ingredients? Here are some helpful swaps that work well in this pie:

• Huckleberries: Since huckleberries can be hard to find, you can use wild blueberries as the closest substitute. Regular blueberries work too, but reduce the sugar by 2-3 tablespoons since they’re usually sweeter than huckleberries.
• Instant tapioca: If you don’t have instant tapioca, you can use 1/4 cup cornstarch or 1/3 cup all-purpose flour instead. Just mix it well with the sugar before adding to the berries.
• Orange zest and juice: No oranges? Use lemon zest and juice in the same amounts. You can also use 1 teaspoon of orange or lemon extract if you don’t have fresh citrus.
• Pillsbury pie crust: Any store-bought pie crust works fine here, or you can make your own from scratch. Just make sure you have enough for a bottom and top crust.
• Milk: For brushing the top crust, you can use beaten egg instead of milk – it’ll give you an even prettier golden brown finish.

Watch Out for These Mistakes While Baking

The biggest challenge when making huckleberry pie is dealing with the juicy nature of the berries – skipping the tapioca or reducing its amount can lead to a runny filling that floods your plate when sliced. To prevent a soggy bottom crust, try blind baking your bottom crust for about 10 minutes before adding the filling, and make sure to let your pie cool completely (at least 3 hours) before cutting. Another common mistake is not venting your top crust properly – create generous slits or a lattice pattern to allow steam to escape, otherwise your filling might bubble over and create a mess in your oven. For the best results, if you’re using frozen huckleberries, don’t thaw them before mixing with other ingredients – add them while frozen to prevent excess juice from making your filling too wet, and increase your baking time by about 10-15 minutes to compensate for the frozen berries.

What to Serve With Huckleberry Pie?

This sweet and tart pie practically begs for a scoop of vanilla ice cream on the side – the cold, creamy ice cream is just perfect against the warm, juicy berries. If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even a pour of cold heavy cream works beautifully too. For a morning or afternoon treat, serve your pie with a cup of hot coffee or tea, which helps balance out the sweetness of the berries and brown sugar. You might also want to add a small scoop of vanilla bean ice cream and drizzle some warm caramel sauce over the top for an extra special dessert experience.

Storage Instructions

Counter Storage: Your freshly baked huckleberry pie can hang out on the counter for about 2 days if covered with foil or plastic wrap. Just keep it away from direct sunlight or heat – nobody likes a sweaty pie!

Refrigerate: For longer shelf life, pop your pie in the fridge where it’ll stay good for up to 5 days. Cover it well to prevent it from absorbing other food odors. The crust might soften a bit in the fridge, but the flavor will still be amazing!

Freeze: This pie freezes like a champ! Once it’s completely cool, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 4 months. It’s like having a taste of summer tucked away for a rainy day.

Warm Up: When you’re ready to dig in, let a frozen pie thaw overnight in the fridge. To bring back that fresh-baked taste, warm individual slices in the oven at 350°F for about 10 minutes. The filling will get all bubbly and the crust will crisp up nicely!

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

• 1 package pillsbury pie crust
• 4 to 5 cups fresh or frozen huckleberries
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup instant tapioca (ideal for puddings and fruit pies)
• 1.5 teaspoons orange zest or powder
• 1 tablespoon orange juice
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon milk
• 2 teaspoons sugar (for sprinkling on top crust)

Step 1: Prepare the Pie Crust

Begin by lining the bottom of a 9-inch pie pan with one of the two pie crusts.

Press the crust gently into the pan, ensuring there are no air bubbles underneath.

Step 2: Mix the Filling

In a large bowl, combine both sugars, tapioca, orange zest, orange juice, salt, and cinnamon (if using).

Add fresh or frozen huckleberries and one shredded apple (optional).

Mix gently to combine, taking care not to crush the berries.

Let the filling rest for 15 minutes to allow the quick-cooking tapioca to activate properly.

Step 3: Prepare the Lattice Top

While the filling is resting, take the remaining pie crust and slice it into ¼-inch strips on a lightly floured surface.

Use a pastry wheel or a sharp knife to create even strips for the lattice top.

Step 4: Assemble the Pie

Once the filling has rested, pour it into the prepared pie crust.

Dot the filling with small pieces of butter for added richness.

Arrange the pie crust strips in a lattice pattern over the top of the filling.

You can either tuck the ends of the strips under the bottom crust or fold the bottom crust over the strips and crimp the edges to seal.

Step 5: Bake the Pie

Cover the edges of the pie with foil to prevent them from over-browning.

Brush the lattice crust with 1 tablespoon of milk or an egg wash, and then sprinkle with 2 teaspoons of sugar for a touch of sweetness and a golden finish.

Bake the pie at 350°F (175°C) for an hour or until the filling is bubbly and oozes through the lattice, and the crust is golden brown.

Remove the foil during the last 15 minutes to allow the edges to brown evenly.

Step 6: Cool and Serve

Allow the huckleberry pie to cool before slicing, which will help the filling set.

Top each slice with a scoop of vanilla ice cream for a delightful dessert.

Enjoy your homemade huckleberry pie!