Huckleberry Pie

  • Serves

    makes 1 pie

Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.



  • 2 14 cups flour
  • 12 tsp. salt
  • 8 Tbsp. butter, chilled and cut into pieces
  • 8 Tbsp. vegetable shortening
  • 1 12 tsp. cider vinegar


  • 1 cup plus 1 tbsp. sugar
  • 4 Tbsp. quick-cooking tapioca
  • 1 tsp. ground cinnamon
  • 12 tsp. freshly grated nutmeg
  • Pinch salt
  • 5 cups fresh or partially thawed frozen huckleberries stemmed
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. butter, chilled and cut into pieces


Step 1

For the pastry: Sift together flour and salt into a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture is flecked with pea-size pieces of butter. Add shortening and work into flour mixture until it is flecked with pea-size pieces of shortening. Combine vinegar and 6 tbsp. ice water in a bowl, then stir into flour mixture 1 tbsp. at a time, mixing until dough holds together. Form into a rough ball, then divide dough into 2 balls, one slightly larger than the other, wrap each in plastic, and refrigerate for 2 hours.

Step 2

For the filling: Combine 1 cup of the sugar, tapioca, cinnamon, nutmeg, and salt in a large bowl. Add huckleberries and lemon juice, gently toss, and set aside for 15 minutes.

Step 3

Put a baking sheet on oven rack in lower third of oven. Position another oven rack in middle of oven. Preheat oven to 450º. Roll out larger dough ball onto a lightly floured surface into a 12" round and fit into a 9" pie plate. Fill with huckleberry filling and scatter with butter. Roll smaller dough ball into a 10" circle, place on top of filling, then fold edge under and crimp. Brush pastry with water, make 5 slits in top pastry for steam to escape, and sprinkle with remaining 1 tbsp. sugar. Bake pie on baking sheet until pastry begins to brown, 20-25 minutes. Transfer pie to middle rack, reduce oven temperature to 350º, and bake until pastry is deep goldenbrown, about 50 minutes more. Set pie aside to cool completely.

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