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Perfect Wild Huckleberry Pie Recipe Easy Homemade Lattice Crust Tutorial

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A rustic and delicious wild huckleberry pie featuring a buttery, flaky lattice crust. Perfect for seasonal gatherings and easy to make with fresh or frozen berries.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6–8 tablespoons ice water
  • 5 cups (about 700g) fresh or frozen wild huckleberries (if frozen, thaw and drain excess liquid)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling on the crust (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 2 tablespoons sugar, and ½ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Sprinkle 6 tablespoons of ice water over the mixture, stirring gently with a fork. Add more water, 1 tablespoon at a time, until dough just holds together when pressed. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
  3. In a medium bowl, combine wild huckleberries, ¾ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon if using. Stir gently to coat berries evenly. Let sit while dough chills.
  4. On a floured surface, roll one dough disk into a 12-inch circle about ⅛ inch thick. Transfer it to a 9-inch pie dish, letting the edges hang over. Patch any tears with extra dough.
  5. Spoon the berry mixture into the crust, spreading evenly but leaving about ½ inch at edges free for sealing.
  6. Roll out the second dough disk into a 12-inch circle. Cut into 12 strips about ¾ inch wide. Lay half the strips vertically across the pie, spaced evenly. Fold back every other strip halfway, then lay one strip horizontally. Unfold the strips over it. Repeat the woven pattern until the top is covered. Trim excess dough and crimp edges to seal.
  7. Brush the lattice and edges with beaten egg. Sprinkle coarse sugar over the crust.
  8. Place the pie on a baking sheet and bake in a preheated 375°F (190°C) oven for 50-60 minutes, or until crust is golden and filling bubbles. Cover edges with foil halfway through if they brown too quickly.
  9. Let the pie cool on a rack for at least 2 hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Avoid overworking the dough to prevent toughness. Use a baking sheet under the pie to catch drips. Cover crust edges with foil if browning too fast. Let pie cool at least 2 hours before slicing to set filling.

Nutrition

Keywords: wild huckleberry pie, lattice crust pie, homemade pie, berry pie, wild berries, easy pie recipe, seasonal dessert

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