Auntie's Wild Huckleberry Pie Recipe -
Auntie's Wild Huckleberry Pie Recipe
  • READY IN ABOUT 2 hrs

Auntie's Wild Huckleberry Pie

Recipe by  

"This is a good huckleberry pie and it isn't quite as sweet as some. Use fresh or frozen huckleberries."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 50 mins


  1. Roll half the pastry out to fit a 9-inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
  4. Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Cut vents for steam and place pie on a baking sheet.
  5. Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until the crust is golden and the juices are bubbling, 45 to 55 minutes more. You'll need to bake the pie longer if the berries were frozen. Cool pie on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2003

The pie was delicious and I would use this recipe again. Just one note, make pie crust for a double crust pie, not a single.

Most Helpful Critical Review
Aug 30, 2010

I only found a few things wrong with this pie, but it was enough to ruin it for me, and I feel compelled to warn anyone who is about to use their precious huckleberries on this one. I would omit the cider vinegar. I feel cheated wasting my $16 worth of handpicked wild huckleberries from the farmer's market on this. Huckleberries are a rare treat with a unique flavor that deserve to stand alone, not be compromised with the taste of vinegar of all things! I thought maybe it was my pregnancy hormones making me more sensitive, but when my husband started sniffing the pie, I asked him why, and he said, "Why does it smell like vinegar?" And NO, I did not add any more than the recipe called for. It was also a bit runny at slightly warm temperature where you want to serve so it could use some more tapioca or other thickener. I tried this with a cream cheese crust which was delicious. I know people use lemon juice in this type of pie, so that might be a better alternative to the vinegar, but probably better to just leave it out.


14 Ratings

Aug 26, 2009

I was nervous about this recipe because of the effort in getting 4 cups of huckleberries. I will not use a T of vinegar if I ever make this again. The vinegar was very strong when the pie first cooled, but not too bad this morning. I still don't think it needs it, or maybe just a touch of lemon juice. These berries are not sweet to begin with. I also used minute tapioca which I think worked fine. I didn't think to brush my crust with cream or egg, and wish it would have been suggested in the recipe. I didn't need to cover crust to keep from overbrowning, which I did and it's pale. It's okay alone, better with ice cream.

Jun 22, 2007

This was awesome. My dad brought me back some huckleberries from Washington last summer. I usually freeze them and make daquaris but decided to make a dessert for once. Im so glad I did. A+. Thank you so much. Will make again when he brings more back this August. I cant wait.

Dec 11, 2009

This was a hit and set up without running all over but not to solid. It has been a hit every time I have made it. This year we picked 75 quarts of huckleberries and so I canned them in quart bottles. This was a great recipe but because I used bottled huckleberries there was a lot of liquid. I drained the liquid off and thickened it with 3 T of cornstarch, cooled and then added back in the berries and added tapioca flour, which I made by blending whole tapiocca. Let that sit while making the crust. The berries were bottled with a light syrup so I decreased the sugar to 1/2 c. and put in lemon juice instead of vinegar. I also didn't add in the butter. Cinnamon always enhances huckleberries so I sprinkled cinnamon sugar on the top of the crust. This will be my stand-by from now on!

Aug 31, 2010

Fantastic! The vinegar makes it special.

Dec 30, 2004

A sure hit up here in Idaho. Wish everyone could find these

Jun 10, 2010

The vinegar ruined it for me. and the pie was runny also.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 63.5 g
  • 20%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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