Wild Huckleberry Pie

Published on August 29, 2012

Here in the Upper Rogue we are blessed with a wonderful berry, the Huckleberry.  And what makes the Huckleberry even better is they are not commercially farmed, so they can only be made into pie by you going our and picking them yourself.

For those of you outside Southern Oregon from time to time you might be able to find some frozen Huckleberries where you shop.  If you’ve never had a Huckleberry Pie and you see them in your frozen section…BUY THEM.

If you’re driving through to or from Crater Lake plan a stop at Becky’s Pies in Union Creek as she makes the best Huckleberry Pie you’ve ever tasted.  The next best thing, this recipe we found from Taste of Oregon… It’s packed full of great recipes of Pacific Northwest Foods…

This is their recipe that we made today…Enjoy


Pastry for 9-inch two crust pie 
1 cup granulated sugar
1/4 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons quick-cooking tapioca
6 cups fresh huckleberries, washed and drained*
1 tablespoon fresh-squeezed lemon juice
2 tablespoon butter, cut into small pieces
1 tablespoon granulated sugar


Preheat oven to 425 degrees F.

Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.

In a large bowl, combine sugar, brown sugar, cinnamon, and tapioca (making sure brown sugar is well crumbled). Gently fold in the huckleberries and lemon juice; let mixture sit for 15 minutes.

Spoon huckleberry mixture into pastry-lined plate; place butter pieces over the top. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into quarters Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits so steam can escape. Sprinkle 1 tablespoon sugar onto top of pie crust. Cover edge of crust with aluminum foil to prevent excessive browning.

Bake for 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in the top crust. Remove aluminum foil during the last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.

Makes 8 to 10 servings.