Easy Huckleberry Pie Recipe
You may not be able to have your cake and eat it too — but that's okay because this recipe is easy as pie. Huckleberry pie. The Huckleberry — a blueberry variant – proudly represents itself today as the state fruit of Idaho.
Idaho's delicious decision inside, this is a fun recipe from beginner to Guy Fieri. There are five ingredients, fewer than 10 steps, and in 30 minutes, eight servings of this easy huckleberry pie recipe can be perfected and served in the comfort of your home. Spoiler: the smell of the pie baking is just as good as it tastes –– delicious!
Whether you fancy yourself a seasoned baker or this is your first time preparing sweet treats in the oven, this huckleberry pie recipe is easy and will satisfy all your cravings. Created by recipe developer (and private practice registered dietician) Kristen Carli, let's see what makes this ingenious and tasty confection so darn easy to make.
Gather the ingredients for this easy huckleberry pie
First, you'll need to gather the ingredients. You'll need frozen huckleberries, sugar, cornstarch, a deep dish frozen pie crust, and whipped cream for your topper. Although frozen huckleberries are more accessible, fresh huckleberries are a perfect alternative in this recipe, as well as wild blueberries!
You can also take this time to preheat your oven to 450 F — it'll likely take a while, and you won't want to waste another second missing out on the sweet aromas of huckleberry pie.
Cook the sugar and huckleberries
Make sure your oven is preheating and on its way to 450 F. You'll then add the sugar and huckleberries to a small saucepan. If you don't have a small saucepan, recipe developer Carli says "any pot will also be fine."
Next, you'll put the saucepan on the stove, set your heat to medium, and cook the berries until they melt and the sugar dissolves. This process will take about 10 minutes, but once you see melted berries simmering in a sugary solution, stir to combine the ingredients.
On the side, have your pie crust handy.
Add the cornstarch to the huckleberry mixture
Once the sugar and huckleberries are mixed, you'll add the cornstarch to the saucepan. You'll then allow the mixture to cook through and bubble (it'll take about five minutes).
Once completed, you'll pour the mixture into the prepared pie crust you kept handy. Next, you'll place the pie crust on a small baking sheet so the sheet can catch any possible spills. Place the sheet in the oven and then bake for 15 minutes.
Take the pie out of the oven and enjoy
The hard part is over. Once the timer dings, take the pie out of the oven. Your huckleberry pie is hot and nearly ready. Carli advises to "cool this pie for at least 15 minutes before serving."
Once the pie has cooled down, all that's left is the whipped cream. Dollop to your desire, serve, and enjoy!
If whipped cream isn't your topping of choice or you want even more sweet goodness, you have options. "I love this paired with whipped cream, but vanilla ice cream is great too," Carli exclaimed.
- 2 10-ounce bags frozen huckleberries
- 1 ½ cup sugar
- ¼ cup cornstarch
- 1 deep dish frozen pie crust
- Whipped cream, for serving
- Preheat the oven to 450 F.
- In a small saucepan, add sugar and huckleberries.
- Cook over medium heat –– until the berries melt and the sugar dissolves (about 10 minutes). Stir to combine.
- Add cornstarch to the saucepan, and stir well. Allow the mixture to cook through and bubble (about five minutes).
- Pour the mixture into the prepared pie crust.
- Place the pie crust on a small baking sheet so the sheet can catch any spills.
- Bake for 15 minutes.
- Serve with a dollop of whipped cream.
| Calories per Serving | 321 |
| Total Fat | 8.0 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 2.2 mg |
| Total Carbohydrates | 62.3 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 37.7 g |
| Sodium | 125.1 mg |
| Protein | 1.2 g |
