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Spokane school superintendent Shelley Redinger shares her mother's famous huckleberry pie recipe. This delicious desert is made with crust from scratch and hand picked huckleberries.

  1. Combine flour and salt; cut in butter with a pastry cutter or fork until crumbly. Gradually add ice water, tossing with a fork until dough holds together.
  2. Divide dough in two with one piece slightly larger. Shape into 2 disks. Wrap and refrigerate 1 hour.
  3. On a lightly floured surface, roll 2 disks of dough.
  4. Heat oven to 400 degrees.
  5. To make filling, mix berries, sugar, cornstarch and lemon juice together in a large mixing bowl. Place in crust-lined pie plate.
  6. Add second crust to top of pie and seal well. Cut a few slits in pastry.
  7. Brush the top with one beaten egg, a tsp. of cream and a sprinkle of sugar.
  8. Place pie on middle oven rack with a sheet of foil on rack below pie to catch spillover juices.
  9. Bake 50 to 55 minutes or until crust is golden brown.
  10. Let cool for about 4 hours so filling stays firm.
  • 2 -1/2 cups all purpose flour
  • ½ tsp. salt
  • 1 cup cold butter, cubed
  • 1/3 cup ice water
  • 1 and 1/2 quarts huckleberries
  • 1 cup sugar
  • 7 tablespoons cornstarch
  • 1 tsp. fresh lemon juice