Berry picking is a rite of summer on the BC coast, a tradition that stretches back to the First Nations peoples who harvested salal, huckleberries, and blackberries from the forest edges and clearings. When the wild berries ripen in July and August, the whole province seems to smell sweet, and the best thing to do with a full bucket has always been to bake them into pie.
What makes this pie great is the mix — wild huckleberries bring a deep, wine-like tang, blackberries add jammy sweetness, and raspberries keep things bright, all bubbling together under a golden, buttery crust. The filling is simple, just berries, sugar, a squeeze of lemon, and a little starch, so the forest flavour stays front and centre. Serve it warm with vanilla ice cream and you’ve captured the coast in a slice.
