Print

Perfect Montana-Style Huckleberry Cream Pie with Easy Buttery Crust

Montana-Style Huckleberry Cream Pie - featured image
Print Recipe

A nostalgic and delicious pie featuring a flaky buttery crust, silky cream filling, and a tangy huckleberry topping. Perfect for summer gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (240ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks, room temperature
  • 3 tablespoons (24g) cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 cups (about 300g) fresh or frozen huckleberries
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Cut cold butter into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits. Drizzle ice water, stirring gently, until dough just holds together when pressed. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the cream filling: In a medium saucepan, whisk heavy cream, sugar, egg yolks, cornstarch, vanilla extract, and salt until smooth. Cook over medium heat, whisking constantly, until mixture thickens and just begins to bubble, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve into a bowl. Cover with plastic wrap pressed on surface and chill until firm, about 1 hour.
  3. Prepare the huckleberry topping: Gently toss huckleberries with sugar and lemon juice in a bowl. Let sit while crust and filling chill to macerate and release juices.
  4. Roll and bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough on lightly floured surface to fit 9-inch pie dish. Transfer dough to dish, trim excess, and prick crust bottom with fork. Bake crust blind with pie weights for 15 minutes. Remove weights and bake another 5 minutes until golden. Let cool completely.
  5. Assemble the pie: Pour chilled cream filling into cooled crust, smoothing the top. Spoon macerated huckleberries evenly over cream layer, allowing some juice to drizzle down for marbled effect.
  6. Chill and serve: Refrigerate pie for at least 2 hours before serving to let flavors meld and filling set. Slice with a sharp knife, wiping between cuts for clean pieces.

Notes

Keep butter cold for a flaky crust. Chill dough for at least 30 minutes. Whisk cream filling constantly to avoid lumps. Strain custard for smooth texture. Let berries macerate with sugar to boost sweetness. Chill pie for at least 2 hours before serving. Dip knife in hot water and wipe between slices for clean cuts. For gluten-free crust, use almond and coconut flour blend. For dairy-free, substitute coconut cream and dairy-free butter.

Nutrition

Keywords: huckleberry pie, cream pie, buttery crust, Montana recipe, summer dessert, berry pie, easy pie recipe

Find it online: https://juliamadeit.com/perfect-montana-style-huckleberry-cream-pie-recipe-with-easy-buttery-crust/