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Perfect Wild Huckleberry Pie Recipe Easy Flaky Lattice Crust Guide

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A quick and easy wild huckleberry pie with a flaky lattice crust that balances juicy, tangy berries and buttery pastry, perfect for summer gatherings and last-minute baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 cup (227g) unsalted butter, cold and cut into small cubes
  • 6–8 tbsp ice-cold water
  • 4 cups (about 600g) fresh or frozen wild huckleberries
  • ¾ cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • ½ tsp ground cinnamon (optional)
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tbsp coarse sugar

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry blender or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly drizzle in 6 tablespoons of ice-cold water, mixing gently with a fork after each addition. Add more water, one tablespoon at a time, just until the dough starts to come together when pressed. Form the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. In a medium bowl, combine the wild huckleberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Stir gently until the berries are evenly coated. Set aside to macerate while the dough chills.
  4. On a lightly floured surface, roll out one dough disc to about 12 inches diameter, roughly ¼-inch thick. Carefully transfer it to your pie dish, easing it into the edges without stretching. Trim any excess, leaving about a 1-inch overhang.
  5. Pour the huckleberry filling into the crust. Dot the butter pieces evenly over the berries.
  6. Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, cut into strips about ½ inch wide. Lay half of the strips parallel across the pie, then weave the remaining strips perpendicularly to form a lattice pattern. Trim edges and fold the overhang over the lattice strips, pressing gently to seal.
  7. Brush the lattice crust with beaten egg. Sprinkle the coarse sugar over the top.
  8. Place the pie on a baking sheet to catch drips. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden and the filling is bubbling. Cover edges with foil halfway through baking if they brown too quickly.
  9. Let the pie cool on a rack for at least 2 hours before slicing to allow the filling to set.

Notes

Keep butter and water ice-cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch to thicken filling and bake on a baking sheet to catch drips. Cover crust edges with foil if browning too fast. Let pie cool for at least 2 hours before slicing for best results.

Nutrition

Keywords: wild huckleberry pie, lattice crust pie, berry pie, summer dessert, flaky pie crust, easy pie recipe

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