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Ingredients
Scale
- 4 cups wild huckleberries (substitute with blueberries if necessary)
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 3/4 cup white sugar
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter (dotted)
- 1 tbsp heavy cream (for brushing)
- 1 tsp white sugar (for sprinkling)
- 2 9-inch pie crusts (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a pie dish with one of the pie crusts.
- In a mixing bowl, combine sugar and flour.
- Toss huckleberries (or blueberries) in the sugar and flour mixture.
- Drizzle lemon juice and sprinkle lemon zest over the berries.
- Spoon the filling onto the prepared pie crust and cover with the second crust.
- Seal the edges and cut vents in the top crust.
- Brush the top crust with heavy cream and sprinkle sugar.
- Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for 20-25 minutes.
Notes
Ensure berries are fresh for the best flavor.
Double-check for gaps in the crust to avoid leaks.
Let the pie cool before cutting for better slicing.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 75
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 2
- Cholesterol: 20