Huckleberry Custard Pie

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Huckleberry Custard Pie is a delicious pie filled with wild huckleberries.

We are still picking huckleberries and that means I keep making more huckleberry recipes. This huckleberry pie is my latest creation. My dad told me I needed to do a huckleberry pie on my blog. So Dad, this pie is for you! 

Huckleberry custard pie is different than just a regular ol’ huckleberry pie. It has a custard filling loaded with berries. 

I made this pie with fresh huckleberries, but you could also use frozen huckleberries. We freeze all our extra berries so we can enjoy them all year long. Some of our favorite huckleberry recipes include huckleberry pancakes(this is a blueberry pancake recipe that we substitute with huckleberries), huckleberry muffins and huckleberry crisp.  Any recipe using blueberries can be substituted with huckleberries.

How to make huckleberry custard pie:

1. Roll out crust and place in a pie dish
2. Place custard ingredients in a bowl
3. Mix together
4. Fold in huckleberries
5. Pour into prepared pie shell
6. Bake for 40 minutes
7. Remove from oven and add topping
8. Cover outer crust with foil or a pie crust protector to prevent over browning of crust
9. Return to oven and continue baking until cooked through
10. Allow pie to cool. Slice and serve

What is the pie topping?

I used additional pie crust formed into small bits and dropped onto the pie. You could also roll out a pie crust and place on top. If you use a whole pie crust for the topping, just be certain to cut a few slits to allow the steam to escape while cooking. 

What type of pie crust do I use?

This pie uses a traditional pie crust. You can make your own or use a store bought crust. You will want a double crust – one for the bottom and part of the 2nd for the topping.

How long do you bake this pie?

It is first baked for 30 minutes and then once the topping is added it is baked for an additional 15=20 minutes.

Can I use a different fruit if I don’t have huckleberries?

Yes, you could substitute blueberries for the huckleberries in this pie. You would then have a blueberry custard pie instead of a huckleberry custard pie, but it would still be delicious! You could also use finely chopped rhubarb or blackberries in this pie.

Should I serve this pie with ice cream?

It would be delicious with a scoop of vanilla ice cream or a dollop of whipped cream. However, it’s also very delicious just by itself!

How long will this pie keep?

I find it’s best to eat this pie the same day it’s baked or the day after. 

What type of equipment do I need?

To make this pie you will want a rolling pin, a pie plate. You could also use a pie crust protector if you didn’t want to use the foil. 

Other Great Desserts to try

• Cherry Pie
• Chocolate Mousse
• Peach Cobbler
• Strawberry Swiss Roll Cake
• Flourless Chocolate Cake

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop.

If you loved this recipe you’ll LOVE all the others in this category. Check out all my desserts here!

5 from 3 votes

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Huckleberry Custard Pie

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

Delicious custard pie made with wild huckleberries

Course: Dessert

Cuisine: American

Keyword: huckleberry, huckleberry desserts, huckleberry pie, huckleberry recipes

Servings: 8 people

Calories: 407 kcal

Author: Kathy

Ingredients

• 1 1/2 cups sour cream
• 3/4 cup granulated sugar
• 2 eggs
• 2 Tablespoons flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 cups huckleberries
• 2 unbaked pie crust

Instructions

Crust

1. Roll out pie crust and place in a 9 inch pie plate. Cover remaining pie dough to save for topping.

Custard Filling

1. Combine sour cream, sugar, eggs, flour, vanilla and salt into a bowl. Mix until smooth.

2. Fold in huckleberries.

3. Pour into unbaked pie crust.

Bake

1. Bake in a preheated 400 degree oven for 30 minutes

2. Remove from oven.

3. Add topping to pie by either rolling out remaining pie dough and adding a top crust or by making a crumble out of 1/2 of the remaining dough. To make crumble, simply form small rounded bits with your fingers and drop onto pie.

4. Wrap outer edge of pie crust with foil or place a pie crust protector on pie to keep crust from over browning.

5. Return pie to oven for 20 minutes.

6. Allow pie to fully cool before serving.

Recipe Notes

• Fresh or frozen huckleberries may be used. If using frozen, do not thaw first. Increase baking time 5-10 minutes.
• Blueberries may be used in place of huckleberries

Nutrition Facts

Huckleberry Custard Pie

Amount Per Serving (1 slice)

Calories 407 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 63mg21%

Sodium 306mg13%

Potassium 117mg3%

Carbohydrates 50g17%

Fiber 1g4%

Sugar 20g22%

Protein 5g10%

Vitamin A 398IU8%

Vitamin C 3mg4%

Calcium 75mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This pie was inspired by a blueberry custard pie recipe from The Girl Who Ate Everything.