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5 from 1 vote

Red Huckleberry Pie

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Sweet Pie
Cuisine: American
Servings: 8
Author: Kate McDermott-Art of the Pie


  • 1 double crust pie dough of your choice
  • 4 cups red huckleberries
  • 3/4 cups sugar plus a bit extra for sprinkling on top
  • A very small grating of nutmeg
  • A small pinch of salt
  • 2.5 tablespoons quick cooking tapioca
  • 1 egg white


  • Make the a double crust pie dough of your choice.
  • Preheat oven to 425F.
  • Put berries, sugar, nutmeg, salt and tapioca into a bowl, mix and set aside.
  • Roll out one dough and place in pie pan. Pour filling into dough and set aside.
  • Beat egg white and 1 tablespoon water together in a bowl and set aside.
  • Roll out remaining dough and cut into 3/4"-wide strips. Arrange strips over pie in a lattice pattern. Trim off the excess dough and crimp edges of pie.
  • Brush the crust with egg white mixture and sprinkle with an extra teaspoon or two of sugar.
  • Bake for 15 minutes at 425F then reduce heat to 350F. Bake about 30-35 minutes more or until the top is golden brown and there is steady bubbling coming through the vents.
  • Let cool before serving.