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Montana-Style Huckleberry Hand Pies

Montana-Style Huckleberry Hand Pies - featured image
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Quick and easy homemade flaky hand pies filled with tangy-sweet Montana-style huckleberries, perfect for snacks or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 6–8 tbsp ice water
  • 2 cups (300g) fresh or frozen Montana-style huckleberries
  • ½ cup (100g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter. Use a pastry cutter or food processor pulse to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  2. Sprinkle 6 tablespoons of ice water over the mixture, stirring gently with a fork. Add more water, one tablespoon at a time, until dough just holds together when squeezed. Don’t overwork it.
  3. Form dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. In a medium bowl, combine huckleberries, sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat and let sit while dough chills.
  5. On a lightly floured surface, roll one dough disc to about ⅛ inch (3mm) thickness. Use a 4-5 inch round cutter to cut out circles. Re-roll scraps as needed but don’t overwork.
  6. Place about 2 tablespoons of filling in the center of each dough circle, leaving a small border. Moisten edges with water, fold dough over to form a half-moon shape, and press edges firmly with a fork to seal. Make a tiny slit on top to vent steam.
  7. Place pies on the lined baking sheet. Brush with beaten egg and sprinkle with coarse sugar if desired.
  8. Preheat oven to 375°F (190°C). Bake pies for 25-30 minutes or until golden brown and bubbly. Rotate the pan halfway through for even browning.
  9. Let pies cool on a wire rack for 10 minutes before eating.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Chill dough for at least 1 hour before rolling. Vent pies with a small slit to prevent soggy bottoms. Rotate baking sheet halfway through baking for even browning. Reheat in oven to restore crispiness.

Nutrition

Keywords: huckleberry hand pies, Montana-style, flaky crust, homemade pies, berry hand pies, quick dessert, easy baking, wild berries

Find it online: https://ovenmila.com/montana-style-huckleberry-hand-pies-recipe-easy-homemade-flaky-crust/