Montana Huckleberry Pie Recipe
User Reviews
5
Montana Huckleberry Pie Recipe
Description
This pie starts with a bottom crust chilled until ready. The filling is made by mixing huckleberries with sugar, quick-cooking tapioca, fresh lemon juice and zest, and cinnamon if desired, then rested for 20 to 30 minutes to allow the tapioca to soften and absorb juices. The mixture is poured into the chilled pie crust and dotted with cold butter pieces. A top crust is rolled out and placed over the filling, edges crimped to seal, brushed with beaten egg, and sprinkled with sugar.
Baked first at a higher temperature to set the crust, the oven is then reduced to bake the pie through until the crust is golden and the filling bubbles. Edges may be shielded with foil to prevent over-browning. The pie offers a balance of sweet and tart with the unique flavor of huckleberries, supported by a flaky crust.
You can serve it as a classic fruit pie dessert. For variation, a crumb topping can replace the top crust using a mixture of flour, brown sugar, cinnamon, chopped walnuts, and melted butter baked until crumbly and golden. If instant tapioca is unavailable, cornstarch can be used as a thickener though the filling may be less firm. The pie freezes well both before and after baking, with adjusted baking times for frozen pies.
Ingredients
- 1 pie crust double
Filling
- 5 to 6 cups huckleberry fresh or frozen
- 1 cup granulated sugar
- 4 Tablespoons tapioca quick-cooking
- 2 Tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon (optional)
- 2 Tablespoons butter cut into small pieces, cold, salted
- 1 egg beaten, large
- sugar for sprinkling on top
Instructions
- Preheat oven to 425°F.
- Prepare you pie crust and roll out the bottom crust on a lightly floured surface until it is slightly larger than a 9-inch pie plate. Transfer the pie crust to your pie plate and keep in the fridge until ready to fill.
- Combine huckleberries, sugar, tapioca, lemon juice, lemon zest, and cinnamon, if using, in a large bowl. Toss to evenly distribute the sugar, then let the mixture sit for 20-30 minutes so the tapioca can soften slightly.
- Add the filling to the pie crust, then dot with butter. Roll out the top pie crust and set it over the huckleberry filling. Fold the edges under and crimp in a decorate manner. Brush the top of the crust with the beaten egg and sprinkle with a little sugar.
- Bake at 425°F for 20 minutes. Decrease the oven temperature to 375°F and bake for another 30-35 minutes until golden brown on top and the filling is bubbly. You may need to cover the edges of the pie with an aluminum foil shield to protect it from getting too dark.
- Cool for 3-4 hours to set up before slicing and serving.
Notes
- A crumb topping can be used instead of a top crust, made from flour, brown sugar, cinnamon, chopped walnuts, and butter.
- Cornstarch can replace instant tapioca as a thickener; flour can also be used but sets less firmly.
- If huckleberries are insufficient, blueberries can be substituted fully or partially combined with huckleberries or huckleberry jam.
- Assembled unbaked pies freeze for 2-3 months; bake from frozen with extra baking time.
- Baked pies freeze well for 2-3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 120mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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