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:
- Roll out crust and place in a pie dish
- Place custard ingredients in a bowl
- Mix together
- Fold in huckleberries
- Pour into prepared pie shell
- Bake for 40 minutes
- Remove from oven and add topping
- Cover outer crust with foil or a pie crust protector to prevent over browning of crust
- Return to oven and continue baking until cooked through
- 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?
Other Great Desserts to try
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If you loved this recipe you’ll LOVE all the others in this category. Check out all my desserts here!
Delicious custard pie made with wild huckleberries
- 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
Roll out pie crust and place in a 9 inch pie plate. Cover remaining pie dough to save for topping.
Combine sour cream, sugar, eggs, flour, vanilla and salt into a bowl. Mix until smooth.
Fold in huckleberries.
Pour into unbaked pie crust.
Bake in a preheated 400 degree oven for 30 minutes
Remove from oven.
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.
Wrap outer edge of pie crust with foil or place a pie crust protector on pie to keep crust from over browning.
Return pie to oven for 20 minutes.
Allow pie to fully cool before serving.
- 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
This pie was inspired by a blueberry custard pie recipe from The Girl Who Ate Everything.