Dessert: United States – Rocky Mountain United States (Montana) – Montana Huckleberry Pie

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 55 min

Additional 3 hrs

Total 3 hrs 55 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 6-8 tbsp (90-120 ml) ice water
- 4 cups (520 g) fresh huckleberries (or frozen, kept frozen)
- 1 1/4 cups (250 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/8 tsp (0.5 g) salt
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (0.5 g) ground cinnamon (optional)
- 2 tbsp (28 g) unsalted butter, cut into small pieces (to dot)
- 1 large egg (for egg wash)
- 1 tbsp (15 ml) milk or cream (for egg wash)
- 1 tbsp (12 g) coarse sugar or granulated sugar (for sprinkling, optional)

Instructions

Short Description:
A classic double-crust pie showcasing Montana-foraged huckleberries: small, tart berries baked with a sugar-thickened filling and a flaky butter crust. Serve slightly warm or at room temperature with cream or ice cream.

Regional Notes:
This Montana version relies on locally foraged huckleberries, which are smaller and more tart than blueberries; the recipe uses a bit more sugar and a sturdy thickener to balance their bright flavor and high juice content. The result is a distinctly tart-sweet pie that highlights the unique wild huckleberry taste of the Rocky Mountain region.

1. Make the crust: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt. Add 1 cup (226 g) cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse peas with some larger butter bits remaining.
2. Add ice water 1 tbsp at a time (6-8 tbsp / 90-120 ml), tossing until dough just holds together when pressed. Divide dough into two discs, wrap in plastic, and chill at least 1 hour (or up to 2 days) to firm and hydrate.
3. Prepare filling: In a large bowl gently toss 4 cups (520 g) huckleberries with 1 1/4 cups (250 g) sugar, 1/3 cup (40 g) cornstarch, 1/8 tsp (0.5 g) salt, 1 tbsp (15 ml) lemon juice, and 1/4 tsp (0.5 g) cinnamon if using. If using frozen berries, do not thaw before tossing to limit bleeding.
4. Preheat oven to 400°F (200°C). Position a rack in the lower third of the oven.
5. Roll out one chilled dough disc on a lightly floured surface to a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie pan, letting excess hang over the edge. Trim to about 1/2 inch overhang.
6. Spoon the huckleberry filling into the crust and dot with 2 tbsp (28 g) butter pieces evenly across the top of the filling.
7. Roll the second dough disc into a 12-inch (30 cm) circle. For a full top, place over filling and trim edges to match bottom crust; for a lattice, cut into 10–12 strips and weave over filling. Tuck and crimp the edges to seal and flute as desired. Cut slits if using a full top.
8. Make egg wash by whisking 1 large egg with 1 tbsp (15 ml) milk or cream. Brush the top crust with egg wash and sprinkle 1 tbsp (12 g) coarse sugar over the top if desired.
9. Bake at 400°F (200°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and bake another 25–30 minutes, or until crust is deep golden and filling bubbles visibly through vents or lattice. If edges brown too quickly, shield them with foil.
10. Remove pie from oven and let cool on a rack for at least 3 hours to allow the filling to set (huckleberry pies are very juicy; cooling is essential). Serve warm or at room temperature with whipped cream or vanilla ice cream.
11. Leftovers can be refrigerated, loosely covered, for up to 3 days; restore some gloss by warming slices briefly in a 325°F (160°C) oven.