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Wild Huckleberry Pie Recipe Easy Cozy Pie with Almond Crumble Topping

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A cozy, comforting wild huckleberry pie with a juicy, tangy filling and a crunchy almond crumble topping. This easy recipe skips pre-cooking the filling and delivers a no-fail dessert perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar (for crust)
  • ½ tsp salt (for crust)
  • 6–8 tbsp ice water, chilled
  • 4 cups (about 600 g) wild huckleberries, fresh or frozen (if frozen, do not thaw)
  • ¾ cup (150 g) granulated sugar (for filling)
  • 2 tbsp fresh lemon juice
  • 3 tbsp cornstarch
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¾ cup (90 g) all-purpose flour (for almond crumble)
  • ⅓ cup packed (70 g) brown sugar
  • 6 tbsp (85 g) unsalted butter, melted
  • ½ cup (50 g) sliced almonds
  • 2 tbsp ground almond meal (optional)
  • Pinch of salt (for crumble)

Instructions

  1. Prepare the Pie Crust Dough (15 minutes): In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, tossing lightly with a fork, until the dough just comes together. Avoid overmixing — the dough should be crumbly but hold when pressed.
  2. Chill the Dough (at least 1 hour): Divide the dough into two balls, flatten each into a disk, wrap in plastic wrap, and refrigerate. This resting time relaxes the gluten and keeps the crust flaky.
  3. Make the Filling (10 minutes): In a medium bowl, combine the wild huckleberries, sugar, lemon juice, cornstarch, cinnamon, and vanilla extract. Toss gently to coat all berries evenly. If using frozen berries, keep them frozen; this prevents the filling from becoming too watery.
  4. Prepare the Almond Crumble (5 minutes): Mix the flour, brown sugar, melted butter, sliced almonds, almond meal (if using), and salt in a bowl until crumbly but moist.
  5. Roll Out the Bottom Crust (10 minutes): On a lightly floured surface, roll out one disk of dough to fit your 9-inch pie dish, leaving about an inch overhang. Transfer carefully to the dish, pressing gently into the bottom and sides. Trim excess dough, but keep about a half-inch overhang for folding.
  6. Assemble the Pie (5 minutes): Pour the berry filling into the crust, spreading evenly. Sprinkle the almond crumble topping generously over the berries.
  7. Roll Out and Add Top Crust (Optional) (10 minutes): For a full double crust, roll out the second dough disk and place it over the crumble, sealing edges and cutting vents. This step is optional.
  8. Bake the Pie (50-60 minutes): Place the pie on a baking sheet and bake in a preheated oven at 375°F (190°C). Bake until the topping is golden brown and the filling bubbles. If edges brown too fast, cover them with foil.
  9. Cool Before Serving (at least 2 hours): Let the pie cool on a wire rack so the filling sets up.

Notes

Do not overwork the dough to keep the crust flaky. Use frozen berries straight from the freezer to prevent watery filling. Watch the almond crumble topping closely during the last 15 minutes of baking and tent with foil if browning too fast. Use a baking sheet under the pie dish to catch drips. Let the pie cool at least 2 hours before serving to allow filling to set.

Nutrition

Keywords: wild huckleberry pie, almond crumble topping, easy pie recipe, berry pie, cozy dessert, no-fail pie, fruit pie, baking, homemade pie

Find it online: https://tinastirs.com/wild-huckleberry-pie-recipe-easy-cozy-pie-with-almond-crumble-topping/