Dessert: United States – Idaho (Pacific Northwest) – Idaho Huckleberry Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr 10 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- For the crust:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 tbsp (12 g) granulated sugar
  - 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
  - 6-8 tbsp (90-120 ml) ice water
- For the filling:
  - 5 cups (700 g) wild huckleberries (fresh or frozen)
  - 1 cup (200 g) granulated sugar
  - 3 tbsp (24 g) cornstarch
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tsp (4 g) vanilla extract (optional)
  - 1/8 tsp (0.5 g) fine salt
  - 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- For finishing:
  - 1 large egg, beaten with 1 tbsp (15 ml) water (egg wash)
  - 1 tbsp (12 g) coarse sanding sugar or turbinado sugar (optional)
  - Flour for dusting work surface

Instructions

Short Description:
A double-crust pie filled with wild Idaho huckleberries that are smaller and tangier than blueberries, baked until the filling is glossy and slightly jammy with a flaky all-butter crust.

Regional Notes:
This Pacific Northwest version uses wild Idaho huckleberries, whose smaller size and bright tartness distinguish the flavor from a generic blueberry pie; the tartness calls for a bit more sugar and a careful thickener to preserve the huckleberry character. If using local fresh huckleberries, the flavor will be more intense than cultivated berries.

1. Make the crust: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Add 1 cup (226 g) cold butter cubes and cut in with a pastry cutter or two knives until mixture resembles coarse peas with some pea- and pea-sized pieces remaining.
2. Sprinkle 6 tbsp (90 ml) ice water over the flour-butter mixture and stir with a fork. Add more water, 1 tbsp (15 ml) at a time, only until dough just holds together when pinched. Divide into two disks, wrap in plastic, and chill at least 1 hour.
3. Preheat oven to 400°F (200°C). Place a rimmed baking sheet in the oven (to catch drips).
4. Prepare the filling: In a large bowl combine 5 cups (700 g) huckleberries, 1 cup (200 g) sugar, 3 tbsp (24 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (4 g) vanilla (if using), and 1/8 tsp (0.5 g) salt. Gently toss to coat. If using frozen berries, do not thaw before mixing (this helps limit excess juice).
5. Roll out one chilled dough disk on a lightly floured surface to about a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie plate, leaving a slight overhang. Chill the lined pie plate 10 minutes while rolling the top crust (helps keep crust shape).
6. Fill the crust with the huckleberry mixture, spreading evenly. Dot the filling with 2 tbsp (28 g) butter pieces.
7. Roll the second dough disk to about 12 inches (30 cm). For a full top crust, place it over the filling, trim the overhang to 1/2 inch (1.3 cm), fold under, and crimp. Or cut into strips and weave a lattice. Cut a few vents if using a full top crust.
8. Brush the top crust with the beaten egg wash and sprinkle with 1 tbsp (12 g) coarse sugar if desired. Chill the assembled pie in the refrigerator 10–15 minutes to reduce shrinkage.
9. Bake on the preheated rimmed baking sheet at 400°F (200°C) for 20 minutes to set the crust, then reduce oven temperature to 350°F (175°C) and continue baking 30–40 minutes more, until the crust is golden and the filling is bubbling thickly in the center.
10. If the crust browns too quickly, tent loosely with foil for the remaining bake time. Remove pie to a wire rack and cool at least 2 hours so the filling sets (longer yields cleaner slices).
11. Serve at room temperature or slightly warm, plain or with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator up to 3 days.