Montana Huckleberry Pie is a sweet and popular pie that solely represents one of Montana’s valued fruits. Huckleberries are another kind of berries indigenous to the mountainous region of Montana and are at times called wild blueberries but have a more pronounced sweet-sour taste. Packed full of color and sweetness, huckleberries add a delicious taste to Huckleberry Pie as described in the following Montana recipe. This pie does justice to these little gems, it is therefore perfect for occasions such as summer parties, Christmas dinner, or any function that you would wish to add Montana’s wild flavor to your dish.
It is quite easy to make Montana Huckleberry Pie as a pie. All you need is less than half a dozen ingredients, and you can easily cook this regional dish at home. For the filling of a Montana Huckleberry Pie, huckleberries can be fresh or frozen, with granulated sugar, and the slightest amount of cornstarch to thicken it a bit. Enhancing the fruity, slightly tart flavor of the berries with some lemon juice, I finish it off with optional cinnamon which pairs wonderfully with huckleberries. It gives a creamy, chunky, loose, delicious texture to the filling which rises when baked to form heights that tantalize the taste buds with sweet and tangy sauce, and a hint of spiciness.
That is why the crust is another secret to a successful Montana Huckleberry Pie. For this recipe, a traditional double-crust pie pastry will work very well. While you can always purchase a crust from the store, what’s special about homemade dough that goes into the pie? There is one crust at the bottom to provide support for the juicy filling; the second crust can be made with a particular preference. Some of the bakers adopt full coverage with holes, and cuts required to release steam while others construct a mesh lid that will give some impression of the beautiful filling inside. Whichever crust you decide on, it should be kind of tender, golden brown, slightly crunchy on the outside, and melting in the mouth on the inside to set off the gooey huckleberry filling.
Montana Huckleberry Pie is an exceptionally tasty dish and, at the same time, aesthetic. That is when the purple filling shines through the crust in a very appealing manner giving it a rustic appeal which makes it a great addition for a dinner table. The scent is already sweet, fruity, and just slightly spiced; once a taste is taken, everyone will be waiting for a piece of this one.
Serving Suggestions For Huckleberry Pie
There is no fun like the fun of making and Presenting the Montana Huckleberry Pie. Some people like to have it served with a scoop of vanilla ice cream or a spoonful of whipped cream to balance its sour and sweet taste. Every bite of this pie is a trip through the state’s richness, so one can taste the wild huckleberries in Montana. Regardless of whether eaten fresh with the toppings still warm, as we recommended, or served cold, Montana Huckleberry Pie will be a delightful dessert with which to bring happiness to all consumers.
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How to Make the Perfect Montana Huckleberry Pie at Home
Description
Savor the real Montana in this delicious Montana Huckleberry Pie cocktail! This pie is made with fresh huckleberries or frozen and has a mild sweetness with a splash of tartness and an intense juicy berry taste. Huckleberries are special in Montana, and this pie gives them their due. As the title suggests, it’s best served during warm weather barbecues, home dinner parties, or just about any time you hanker after a Montana dish.
Ingredients
For the Pie Filling:
For the Pie Crust:
Optional Ingredients:
Instructions
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Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) to get it ready for baking.
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Step 2: Prepare the Pie Crust
Roll out one-half of your double-crust pie dough to fit a 9-inch pie pan.
Press the dough gently into the pan, making sure it covers the bottom and sides.
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Step 3: Make the Filling
In a large bowl, combine the huckleberries, sugar, cornstarch, and lemon juice.
Add the optional cinnamon if you’d like a hint of spice in your Montana Huckleberry Pie.
Stir until the huckleberries are evenly coated, and the cornstarch is well mixed in.
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Step 4: Assemble the Pie
Pour the huckleberry filling into the prepared pie crust, spreading it out evenly.
Dot the top with small pieces of butter for extra richness.
Roll out the second half of your pie dough and place it over the filling. You can create a lattice top for a rustic look, or keep it solid with slits cut in for steam to escape.
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Step 5: Seal and Decorate
Trim any excess dough around the edges, leaving a slight overhang.
Press the edges together, then crimp with a fork or your fingers to seal the crust.
For a golden finish, brush the top crust lightly with milk or beaten egg (optional) and sprinkle with a bit of sugar.
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Step 6: Bake
Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for 45–55 minutes, until the crust is golden brown and the filling is bubbly.
If the edges brown too quickly, cover them with foil to prevent burning.
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Step 7: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 1–2 hours. This helps the filling set.
Slice and serve your delicious Montana Huckleberry Pie with a scoop of vanilla ice cream or whipped cream.
Servings 8
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Cholesterol 14mg5%
- Sodium 255mg11%
- Potassium 105mg3%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 28g
- Protein 4g8%
- Vitamin C 12 mg
- Calcium 12 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If huckleberries are very tart, adjust the sugar slightly to your taste.
