Huckleberry Pie Recipe

Huckleberry Pie Recipe –  prized for their sweet-tart taste and vibrant color, with its buttery crust and juicy huckleberry filling.


  • 4 cups fresh or frozen huckleberries
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 double pie crust (homemade or store-bought)


  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, gently toss together the huckleberries, granulated sugar, all-purpose flour, lemon juice, ground cinnamon, and ground nutmeg until well combined.
  3. Roll out half of the pie crust dough and line a 9-inch pie dish with it. Trim any excess dough from the edges.
  4. Pour the huckleberry filling into the prepared pie crust, spreading it out evenly.
  5. Dot the top of the filling with the pieces of unsalted butter.
  6. Roll out the remaining pie crust dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
  7. Cut slits in the top crust to allow steam to escape during baking, or create a decorative lattice pattern if desired.
  8. Optional: Brush the top crust with a little milk or beaten egg and sprinkle with granulated sugar for a golden, glossy finish.
  9. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  10. If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil.
  11. Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving.
  12. Serve slices of Montana Huckleberry Pie on their own or with a scoop of vanilla ice cream for a truly decadent treat that celebrates the flavors of Big Sky Country.

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