Description
A flaky, golden crust encases a vibrant, slightly tart huckleberry filling with a glossy cornstarch finish. This rustic dessert balances natural sweetness with lemon brightness and a warm cinnamon touch, evoking summer mountain charm.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (for crust)
1 cup cold unsalted butter, cut into cubes
6 to 8 tablespoons ice water
5 cups fresh or frozen huckleberries
¾ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
2 tablespoons cornstarch
1 egg (for wash, optional)
Instructions
In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
Add 1 cup cold butter cubes in a single layer, using a pastry blender or fingers to cut until mixture resembles coarse meal.
Gradually add ice water, 1 tablespoon at a time, until dough just holds together.
Divide dough into two disks, wrap in plastic, and chill 30 minutes.
Meanwhile, in a bowl combine huckleberries, ¾ cup sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and ¼ teaspoon cinnamon.
Sprinkle 2 tablespoons cornstarch over berries and toss gently.
Roll out one dough disk on a floured surface into a 12-inch circle and place in a 9-inch pie dish.
Pour berry mixture into crust, mounding slightly.
Roll out second dough disk for top lattice or whole crust.
Brush egg wash (if using) on top crust before baking.
Bake at 375°F (190°C) for 45-50 minutes until golden and filling bubbles.
Cool completely before slicing.
Notes
Frozen huckleberries work best if not fully thawed. Adjust sugar to taste based on berry sweetness.
Cornstarch can be substituted with tapioca for a thicker set.
For halal-compliant butter, use 100% grass-fed ghee.
Store pie at room temperature up to 2 days, or refrigerate for longer freshness.
- Prep Time: 30
- Cook Time: 45
- Category: Trend Recipes
- Method: Baking
- Cuisine: American