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Wild Huckleberry Sour Cream Pie

By Sheba Nalle

The northern part of the Gem State is a treasure trove of adventure – seeking the perfect huckleberry patch, digging for garnets and observing the abundant wildlife. Pride and passion for our beloved Vandals is as much a tradition as pie on Thanksgiving. Vandal passion has been noticed by others but not always understood. Our values are always steady – we spend our energy on the things we treasure - whether it is climbing a mountain to seek out a taste like none other, the wild huckleberry, or donning our black and gold to cheer on our unstoppable Vandals. Wild huckleberry sour cream pie is representative of our local treasures. After an afternoon of Vandal football, relax with the ones you love and enjoy the taste of home with a piece of pie. The fondness we have for North Idaho’s treasures will always be evident as our pride cannot be tamed!

  • Yield: 6 portions 
  • Oven 400 ⁰F for 25 minutes; reduce to 350⁰F Bake: 55 minutes total 

Ingredients

  • 6 cups fresh or frozen huckleberries** (blueberries may be substituted) 
  • 1 (9 inch) deep dish pie crust with top crust 
  • 1 1/8 cup white sugar 
  • 3 tablespoons tapioca 
  • 2 teaspoons lemon zest 
  • ¼ teaspoon ground allspice 
  • Pinch grated nutmeg 
  • 1/8 teaspoon salt 
  • 1 egg, beaten 
  • 1 cup sour cream 
  • 1 tablespoon vanilla 

Directions

  1. Combine 6 cups berries, 1 cup sugar, 3 tablespoons tapioca, 2 teaspoons lemon zest, ¼ teaspoon ground allspice and a pinch of grated nutmeg. Allow ingredients to become softened for about fifteen minutes. Mix egg, sour cream, vanilla and 1/8 cup sugar, stirring until blended. 
  2. Place huckleberry mixture in pastry shell and spoon sour cream mixture over berries. 
  3. Finish formation of the double crust by putting top crust on and sealing the sides. 
  4. Use a sharp knife to cut vents in the top crust. Bake at 400 degrees Fahrenheit for 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer, or until lightly browned. 
  5. Serve with a scoop of vanilla ice cream or a dollop of whipped cream 

** If using frozen huckleberries or blueberries, measure while frozen but allow for thawing before combining ingredients.

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