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Huckleberry Pie

Makes 8 servings
Prep Time: 30 minutes (excl. cooling)
Cook Time: 55 minutes (excl. cooling)

It is the season where we start spending more time with family indoors and start wanting warm comforting foods. It is also the time of year when we enjoy more and more sweet treats. Why not, it is getting to be winter after all and we need more insulation! In the spirit of the season, we have baked up a deliciously sweet dessert recipe for those that are still wanting to enjoy the summer berries. Nothing finishes off a meal like a warm pie, and nothing says delicious wild food quite like mountain huckleberries. Their pleasant tartness is perfectly captured when we freeze them, locking in the amazing flavour so no matter what time of year you are looking to enjoy them, they are ready for you.

This huckleberry pie is too good to pass up, and when you bake it don’t forget to tag @westcoastwildfoods on Instagram when you post your attempt at this recipe. We might even share it with our followers!


For the dough

  • 2½ cups all-purpose flour
  • ¼ tsp salt
  • 1 cup butter, chilled
  • 6tbsp cold water

For the filling


For the dough

  1. In a large bowl, mix flour and salt
  2. With a knife, crumble in the butter
  3. Slowly add ice water while gently mixing with a fork
  4. When the dough sticks together, remove from the bowl and divide in two different sized portions
  5. With your hands, shape each into a disk and wrap in plastic
  6. Place two dough disks in the fridge for at least 1 hour or overnight

For the filling

  1. In a large saucepan, whisk together sugar, cornstarch, salt and water
  2. Add half the huckleberries and bring to a boil
  3. Cook for 2 minutes and stir continuously
  4. Remove from heat and set aside to cool slightly
  5. Preheat oven to 400°F
  6. Gently fold in the remaining huckleberries
  7. On a lightly floured surface, roll out larger portion of dough to a ⅛ inch thick circle
  8. Place the rolled out dough into a 9 inch pie dish
  9. Trim the edges of the pastry to be no more than ½ inch over the rim of the dish
  10. Add filling and place small slices of butter across the surface of the filling
  11. Take the remaining dough and roll a ⅛ inch thick circle
  12. Cut the circle into ½ inch wide strips
  13. Layer the strips over the top of the pie in a lattice design
  14. Trim and seal the ends of the strips to edge of the bottom pastry
  15. Bake for 10 minutes at 400°F
  16. Reduce oven setting to 350° and bake for a further 45 minutes
  17. Remove from oven and let cool on a wire rack
  18. Serve and enjoy!

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