Huckleberry Pie Recipe -
Huckleberry Pie Recipe
  • READY IN 50 mins

Huckleberry Pie

Recipe by  

"If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!"

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Ingredients Edit and Save

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

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2003

thanks for sharing this recipe -it was delicious! We were in the Mtns visiting Mt St Helens and oh my did we see huckleberries everywhere in the blast zone!! we picked 6 cups! I had enough for your pie! I came here looking for a recipe and found yours! It was wonderful! The only thing I changed is to add liitle more flour -2T to 1/4 cup --berries are very juicy! Oh and some cinnanmon about 1/2 t.

Most Helpful Critical Review
Aug 04, 2009

This tasted great, the lemon adds a nice flavor, but using just the flour as a thickener left me with huckleberry soup and a mushy, pasty crust. I tried it again and used a quarter cup of 'quick tapioca' instead of a tablespoon of flour and the pie was nice and solid. I also found it was much better after it had cooled completely - much less runny.

Sep 11, 2007

I am not sure what went wrong with this pie. We had just picked our huckleberries in the Columbia Gorge and they were very tasty, so I thought they would be perfect for a pie. I followed the advice of another reviewer and increased the flour to 1/4 C and the pie was still very runny. It completely saturated the bottom and even the top crust. It was like eating mush. I've decided to make this again but instead I will make mini pies in cupcake tins to control the oozing and keep some consistency. Also, I will not use the cream on the top either, I don't think it did much except to add more calories.

Aug 18, 2010

This was a very good recipe but I found it to be very runny. When I used 5 level TBS. of cornstarch it came out perfect! With this change, I give this recipe a 5 star rating!

Aug 13, 2010

One review was absolutely correct. Flour does not work as a thickener in this instance. The best way is tapioca ( 2 tbls ), berries, sugar, and lemon juice in a bowl mixed and let set for 10-15 min. before adding to pie pan.

Nov 23, 2011

My family loves Huckleberry Pie! I struggled with the runny pie dilemma for years until I decided to prepare the filling in a saucepan first. Each year's batch of berries come on the bush with a varying degree of sweetness and juiciness. In order to make sure my pies set and taste just right, I prepare the filling on the stove to get the right consistency and flavor. I left out the lemon zest and cream because my family prefers the simple taste of the Huckleberries

Nov 09, 2004

The pie was real juicy/runny. But it was still fantastic. I will probably alter it next time, but will definitely make it again. Thanks.

Oct 23, 2008

I followed the recipe to the tee, but used a metal pie dish. The pie ended up too runny, undercooked and it was not good enough to eat. I still have huckleberries left and will try to cook the berries first before filling the pie shell.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 260 mg
  • 10%

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

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