Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

A great tasting huckleberry pie!

Ingredients Nutrition


  1. Mix the above ingredients together with a spoon so that everything is well distributed;
  2. pour into the bottom pie shell as it sets in the pie plate.
  3. Dot the top of the mixture with 2 or 3 dabs of butter.
  4. Top off with the second pie shell.
  5. Once it is correctly positioned you should have a 1” overlap on the top crust so that it can be crimped with the bottom crust.
  6. Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
  7. The pie can be refrigerated until you are ready to bake or baked immediately.
  8. To bake, preheat your oven to 450 degrees.
  9. Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
  10. Once the pie looks done and the crust is a light golden brown, it should be done.
  11. Take it out and let the pie cool on a cooling rack until it is ready to serve.
Most Helpful

This is a delicious recipe and it is not runny. I would change the cup and a ½ of sugar to one and a quarter cups for myself. Two thumbs up on this recipe. Kelcy July 21 2015 ?

kelcyf14 July 21, 2015

This recipe is amazing! I used 3 cups of huckleberries instead of 4. Also, I find it helpful to use 6 tablespoons if cornstarch and substitute 4 tablespoons of flour for the tapioca. If you want the pie tart, use a 2/3 cup of sugar. This is the best huckleberry pie recipe on the internet!

WaterBear19 July 29, 2014

I had to make this with half the huckleberries, but halving all the ingredients worked and made for a very yummy pie! Thanks so much for the easy and tasty recipe!

opusanna July 17, 2009