Dessert: United States – Wyoming — Rocky Mountain United States – Huckleberry Pie

Serving Size: 8

Approximate Time

Prep 35 min

Cook 55 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar (for crust)
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch cubes
- 6-8 tbsp (90-120 ml) ice water
- 5 cups (700 g) wild huckleberries, fresh or frozen (thawed if frozen)
- 3/4 cup (150 g) granulated sugar (adjust to taste for very tart berries)
- 1/3 cup (43 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.5 g) salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- 1 large egg + 1 tbsp (15 ml) milk, beaten together for egg wash
- 1 tbsp (15 g) coarse sugar, for sprinkling (optional)
- 1/4 tsp (0.5 g) ground cinnamon (optional)

Instructions

Short Description:
A double-crust pie filled with wild huckleberries, bright and tart, baked until the juices thicken and the crust is golden. Best served slightly warm with cream or vanilla ice cream.

Regional Notes:
This Wyoming/Rocky Mountain version uses wild huckleberries, giving a distinctive tart, complex berry flavor not found in generic berry pies; sugar is kept moderate to showcase the berries. The recipe preserves a traditional double-crust presentation common to Western mountain baking.

1. Make the crust: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Cut in 1 cup (226 g) cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Sprinkle 6–8 tbsp (90–120 ml) ice water over the mixture a tablespoon at a time and mix until dough just comes together.
2. Divide the dough into two discs, flatten slightly, wrap in plastic, and chill at least 1 hour (up to 2 days) to firm the butter.
3. Preheat oven to 425°F (220°C). Position a rack in the lower third of the oven.
4. Prepare the filling: In a large bowl gently toss 5 cups (700 g) huckleberries with 3/4 cup (150 g) sugar, 1/3 cup (43 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1/4 tsp (1.5 g) salt, 1 tsp (5 ml) vanilla extract, and 1/4 tsp (0.5 g) cinnamon if using. Let sit 10 minutes for the sugar to begin drawing juice from the berries.
5. Roll out one dough disc on a lightly floured surface to fit a 9-inch (23 cm) pie plate with an overhang. Transfer to the pie plate and trim the edge to leave about 1/2 inch overhang.
6. Pour the huckleberry filling into the crust and dot evenly with 2 tbsp (28 g) butter pieces.
7. Roll the second dough disc and place over the filling as a full top crust, or cut into strips for a lattice. Trim excess dough and crimp edges to seal. Cut vents in a full top crust or weave and finish a lattice.
8. Brush the top with the beaten egg + 1 tbsp (15 ml) milk and sprinkle with 1 tbsp (15 g) coarse sugar if desired.
9. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes until the crust is deep golden and the filling is vigorously bubbling through vents or lattice.
10. Cool the pie on a wire rack at least 3 hours (longer for cleaner slices) so the cornstarch filling can set. Serve warm or room temperature with whipped cream or vanilla ice cream.