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Perfect Huckleberry Buttermilk Pie Recipe Easy Homemade Flaky Lattice Crust

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A delightful buttermilk pie featuring tart huckleberries and a flaky lattice crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • ½ teaspoon salt (for crust)
  • 6–8 tablespoons ice water
  • 2 cups (300 g) fresh or frozen huckleberries
  • ¾ cup (150 g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 3 tablespoons (24 g) all-purpose flour (for filling)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (for filling)
  • 1 teaspoon fresh lemon zest

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 cup cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining.
  2. Add ice water: Sprinkle 6 tablespoons of ice water over the mixture one tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough just holds together when pressed. Do not overwork. Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the filling: In a medium bowl, whisk ¾ cup sugar, 3 large eggs, and 3 tablespoons flour until smooth. Stir in 1 cup buttermilk, 1 teaspoon vanilla extract, ¼ teaspoon salt, and 1 teaspoon fresh lemon zest. Gently fold in 2 cups huckleberries, being careful not to break them.
  4. Roll out the dough: On a floured surface, roll one disc of dough into a 12-inch circle. Transfer to your 9-inch pie dish, gently pressing it into the edges. Trim any excess dough, leaving about ½ inch overhang.
  5. Pour filling: Carefully pour the filling into the crust-lined pie dish, spreading evenly.
  6. Create the lattice crust: Roll out the second dough disc into a 12-inch circle. Cut into 1-inch strips. Lay half the strips horizontally over the filling, then weave the remaining strips vertically through them, creating a lattice pattern. Trim and crimp the edges to seal.
  7. Egg wash and bake: Beat one egg with 1 tablespoon water. Brush the lattice and edges with this egg wash to get a golden, shiny crust. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden and the filling is set but slightly jiggly in the center.
  8. Cool and serve: Let the pie cool on a wire rack for at least 2 hours before slicing. Serve slightly chilled or at room temperature.

Notes

Keep butter cold for a flaky crust. Cover crust edges with foil halfway through baking if they brown too quickly. Let pie cool at least 2 hours before slicing to allow filling to set. Frozen huckleberries can be used; thaw and drain excess liquid before use. Substitute wild blueberries if huckleberries are unavailable. For dairy-free, use plant-based milk with lemon juice as buttermilk substitute and vegan butter or coconut oil for crust. Gluten-free crust can be made with gluten-free flour blend and xanthan gum.

Nutrition

Keywords: huckleberry pie, buttermilk pie, lattice crust, flaky pie crust, berry pie, homemade pie, easy dessert

Find it online: https://elaraeats.com/perfect-huckleberry-buttermilk-pie-recipe-easy-homemade-flaky-lattice-crust/