Print

Cozy Huckleberry Pie Recipe with Flaky Butter Lattice Crust Made Easy

cozy huckleberry pie - featured image
Print Recipe

A quick and easy huckleberry pie featuring a flaky butter lattice crust, perfect for cozy gatherings and made with simple pantry staples. This comforting dessert combines sweet-tart huckleberries with a golden, buttery crust for a delicious treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (227g) unsalted butter, cold and cubed
  • ¼ to ½ cup (60-120ml) ice-cold water
  • 3 cups (450g) fresh or frozen huckleberries
  • ¾ cup (150g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Sprinkle ¼ cup ice-cold water over the mixture. Gently mix with a fork, adding more water a tablespoon at a time until the dough just comes together when pressed. Avoid overworking — you want a shaggy, slightly crumbly dough.
  3. Divide the dough in half. Shape each half into a disk about 1-inch thick. Wrap tightly in plastic wrap, then chill for at least 1 hour (or up to 2 days).
  4. In a medium bowl, combine huckleberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Stir gently to coat evenly. Set aside while the dough chills.
  5. On a floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, allowing excess to hang over edges. Chill again in the fridge for 15 minutes.
  6. Preheat oven to 400°F (200°C) with a rack in the lower third.
  7. Roll out second dough disk into a 12-inch circle. Using a sharp knife or pizza cutter, slice into ½-inch wide strips for the lattice top.
  8. Lay half the strips evenly spaced over the filled bottom crust. Fold back every other strip halfway. Lay one strip perpendicular. Unfold the strips over it. Repeat, alternating fold pattern, until lattice is complete. Trim excess dough and crimp edges to seal.
  9. Pour prepared huckleberry filling into the bottom crust before lattice, then dot the filling with 1 tbsp butter pieces.
  10. Brush lattice and edges with beaten egg. Sprinkle lightly with coarse sugar.
  11. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake another 30-35 minutes until crust is golden and filling bubbles. Tent loosely with foil if crust browns too fast.
  12. Let the pie cool at least 2 hours on a wire rack before slicing.

Notes

Keep all ingredients cold, especially butter, to ensure a flaky crust. Chill dough for at least 1 hour before rolling. Use ice water sparingly to avoid tough crust. Practice lattice weaving for a neat appearance but rustic is charming too. Tent pie with foil if crust browns too quickly. Cool pie for at least 2 hours before slicing to set filling.

Nutrition

Keywords: huckleberry pie, lattice crust, flaky pie crust, berry pie, easy pie recipe, homemade pie, dessert, comfort food

Find it online: https://avabake.com/cozy-huckleberry-pie-recipe-with-flaky-butter-lattice-crust-made-easy/