Sugar-Crusted Huckleberry Hand Pies

Here is my tried-and-true huckleberry hand pie recipe, with a buttery, flaky crust that’s easy to work with, and a simple filling made from fresh huckleberries, a touch of lemon, and just the right amount of sugar.

These little pies have become a summer tradition in our house, especially when the huckleberries are in season. I always make a double batch because they disappear so quickly – and let’s be honest, there’s nothing better than finding one of these in your lunchbox the next day!

What Kind of Huckleberries Should I Use?

Fresh wild huckleberries are the gold standard for these hand pies, but they can be tricky to find unless you live in the Pacific Northwest or know where to forage them. If you can’t get your hands on fresh huckleberries, frozen ones work just as well – just don’t thaw them before using to prevent excess liquid in your filling. You can also substitute with wild blueberries, which have a similar size and tartness to huckleberries. When selecting huckleberries, look for berries that are dark purple-blue in color and firm to the touch. If you’re lucky enough to find fresh ones at a farmers market or grocery store, give them a gentle shake in your palm – fresh berries should move freely without sticking together.

Options for Substitutions

This recipe is pretty adaptable – here’s what you can swap if needed:

• Huckleberries: Since huckleberries can be hard to find, you can use blueberries, blackberries, or even a mix of berries. Just keep the total amount to 3 cups. If using sweeter berries like strawberries, reduce the sugar by ¼ cup.
• Tapioca starch: You can substitute with cornstarch or all-purpose flour in equal amounts. If using flour, cook the filling a bit longer to remove any floury taste.
• Vodka/Apple Cider Vinegar: For the pie dough, you can use regular white vinegar instead of apple cider vinegar, or go back to vodka. The acid or alcohol helps create a flaky crust.
• Egg wash: If you’re avoiding eggs, brush the tops with heavy cream or milk instead. The browning won’t be quite as golden, but it’ll still work.
• Coarse sugar: Regular granulated sugar works fine for the topping, though it won’t give quite the same crunch. Demerara sugar is another good option.
• Lemon: You can swap the lemon zest and juice with orange or lime. If using orange, reduce the sugar by 2 tablespoons since oranges are sweeter.

Watch Out for These Mistakes While Baking

The biggest challenge when making hand pies is preventing the dreaded filling leak – to avoid this, resist the urge to overfill your pies and stick to about 2-3 tablespoons of filling per pie, making sure to leave a generous 1/2-inch border around the edges for proper sealing.

Temperature control is crucial here – keeping your dough cold throughout the process prevents tough, shrinking pastry, so if your dough starts feeling soft while you’re working with it, pop it back in the fridge for 15 minutes.

Don’t skip the egg wash step or forget to cut vents in the top of each pie – the egg wash gives that beautiful golden brown finish, while the vents allow steam to escape and prevent your carefully sealed pies from bursting at the seams.

For the best texture and to prevent a soggy bottom, place your baking sheet in the oven while it preheats, then carefully transfer the assembled pies onto the hot sheet – this helps create a crispy bottom crust that holds up to the juicy filling.

What to Serve With Hand Pies?

These sweet little hand pies are perfect for pairing with your favorite hot or cold drinks! A scoop of vanilla ice cream on the side makes these pies even more special – the cold, creamy ice cream is so good with the warm, flaky pastry. For a cozy afternoon treat, serve them alongside a cup of hot coffee or tea, especially on chilly days when you want something comforting. If you’re packing these for a picnic or outdoor gathering, they’re great with cold drinks like iced tea or lemonade, which help balance out the sweet berry filling.

Storage Instructions

Counter Storage: These hand pies can hang out on your counter in an airtight container for about 2 days. Just place some parchment paper between layers to keep them from sticking together. They’re actually pretty tasty at room temperature!

Refrigerate: Want them to last longer? Pop your hand pies in the fridge in a sealed container and they’ll stay good for up to 5 days. The crust might soften a bit, but they’ll still be delicious.

Freeze: These little pies are perfect for freezing! Once they’re completely cool, wrap them individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. It’s so nice having a stash of these ready whenever a craving hits!

Warm Up: If you’re craving a warm pie, just pop it in a 350°F oven for about 10 minutes if it’s room temperature, or 15-20 minutes if frozen. The crust will get nice and crispy again, and the filling will be perfectly warm.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 300-350 g

Ingredients

• All butter vodka dough – 2 portions (substituted apple cider vinegar for vodka in this version)
• Huckleberries or other berries – 3 cups
• Zest and juice from 1 lemon
• 1 cup sugar
• 1 tablespoon tapioca starch
• 1 large egg
• 1 teaspoon water
• Pinch of salt
• 2 tablespoons coarse sugar (use turbinado or regular granulated)

Step 1: Prepare and Chill the Dough

Once your pie dough has chilled, place it on a lightly-floured counter.

Roll one disk out to a thickness of 1/8″-1/4″.

Use a 5″-6″ round cookie cutter or another round template to stamp out circles from the rolled dough.

Gather the scraps together, form a disk, re-roll, and cut more dough rounds as needed.

Transfer the dough rounds to a lined baking sheet and chill them in the refrigerator for about 30 minutes.

Repeat the entire rolling, cutting, and chilling process with the remaining disk of dough.

Step 2: Prep the Huckleberry Filling

In a mixing bowl, combine the huckleberries with the zest and juice of one lemon.

Add a sprinkle of sugar and toss to coat evenly.

Stir in the tapioca starch and allow the mixture to sit for 15 minutes, letting the flavors meld.

Step 3: Assemble the Hand Pies

Preheat your oven to 375°F.

Remove the chilled dough rounds from the refrigerator and let them stand at room temperature for a few minutes until just pliable.

Spoon about 2 tablespoons of the huckleberry filling onto one half of each dough round.

Lightly brush cold water around the edges of the dough rounds, then fold each round in half to create a half-moon shape.

Gently seal the edges by pressing them together and then create a decorative crimp by pressing the edges with the back of a fork.

Repeat this process with the remaining dough rounds.

Place the formed hand pies back on the lined baking sheet and return them to the refrigerator or freezer to chill for another 30 minutes.

Step 4: Apply Egg Wash and Bake

Whisk together 1 egg, 1 teaspoon of water, and a dash of salt in a small bowl for the egg wash.

Remove the chilled hand pies from the refrigerator.

Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle them with granulated, sparkling, or turbinado sugar.

Cut three small slits in the top of each hand pie to allow steam to escape.

Bake the hand pies until golden brown, about 20 – 25 minutes, rotating the pans halfway through to ensure even baking.

Step 5: Cool and Serve

Once the hand pies are done baking, remove them from the oven and allow them to stand and cool before serving.

Enjoy these delightful individual treats while they’re warm!