Huckleberry Pie

Name: Huckleberry Pie
Total time: PT0D0H0M
Yield: makes 1 pie
Ingredients: 2 1 ⁄ 4 cups flour; 1 ⁄ 2 tsp. salt; 8 Tbsp. butter, chilled and cut into pieces; 8 Tbsp. vegetable shortening; 1 1 ⁄ 2 tsp. cider vinegar; 1 cup plus 1 tbsp. sugar; 4 Tbsp. quick-cooking tapioca; 1 tsp. ground cinnamon; 1 ⁄ 2 tsp. freshly grated nutmeg; Pinch salt; 5 cups fresh or partially thawed frozen huckleberries stemmed; 2 Tbsp. fresh lemon juice; 2 Tbsp. butter, chilled and cut into pieces

Serves
makes 1 pie

Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.

Ingredients

FOR THE PASTRY

2 ¹⁄₄ cups flour
¹⁄₂ tsp. salt
8 Tbsp. butter, chilled and cut into pieces
8 Tbsp. vegetable shortening
1 ¹⁄₂ tsp. cider vinegar

FOR THE FILLING

1 cup plus 1 tbsp. sugar
4 Tbsp. quick-cooking tapioca
1 tsp. ground cinnamon
¹⁄₂ tsp. freshly grated nutmeg
Pinch salt
5 cups fresh or partially thawed frozen huckleberries stemmed
2 Tbsp. fresh lemon juice
2 Tbsp. butter, chilled and cut into pieces

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Instructions

Step 1

For the pastry: Sift together flour and salt into a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture is flecked with pea-size pieces of butter. Add shortening and work into flour mixture until it is flecked with pea-size pieces of shortening. Combine vinegar and 6 tbsp. ice water in a bowl, then stir into flour mixture 1 tbsp. at a time, mixing until dough holds together. Form into a rough ball, then divide dough into 2 balls, one slightly larger than the other, wrap each in plastic, and refrigerate for 2 hours.

Step 2

For the filling: Combine 1 cup of the sugar, tapioca, cinnamon, nutmeg, and salt in a large bowl. Add huckleberries and lemon juice, gently toss, and set aside for 15 minutes.

Step 3

Put a baking sheet on oven rack in lower third of oven. Position another oven rack in middle of oven. Preheat oven to 450º. Roll out larger dough ball onto a lightly floured surface into a 12" round and fit into a 9" pie plate. Fill with huckleberry filling and scatter with butter. Roll smaller dough ball into a 10" circle, place on top of filling, then fold edge under and crimp. Brush pastry with water, make 5 slits in top pastry for steam to escape, and sprinkle with remaining 1 tbsp. sugar. Bake pie on baking sheet until pastry begins to brown, 20-25 minutes. Transfer pie to middle rack, reduce oven temperature to 350º, and bake until pastry is deep goldenbrown, about 50 minutes more. Set pie aside to cool completely.

For the pastry: Sift together flour and salt into a large bowl. Using a pastry cutter or 2 table knives, work butter into flour until mixture is flecked with pea-size pieces of butter. Add shortening and work into flour mixture until it is flecked with pea-size pieces of shortening. Combine vinegar and 6 tbsp. ice water in a bowl, then stir into flour mixture 1 tbsp. at a time, mixing until dough holds together. Form into a rough ball, then divide dough into 2 balls, one slightly larger than the other, wrap each in plastic, and refrigerate for 2 hours.
For the filling: Combine 1 cup of the sugar, tapioca, cinnamon, nutmeg, and salt in a large bowl. Add huckleberries and lemon juice, gently toss, and set aside for 15 minutes.
Put a baking sheet on oven rack in lower third of oven. Position another oven rack in middle of oven. Preheat oven to 450º. Roll out larger dough ball onto a lightly floured surface into a 12" round and fit into a 9" pie plate. Fill with huckleberry filling and scatter with butter. Roll smaller dough ball into a 10" circle, place on top of filling, then fold edge under and crimp. Brush pastry with water, make 5 slits in top pastry for steam to escape, and sprinkle with remaining 1 tbsp. sugar. Bake pie on baking sheet until pastry begins to brown, 20-25 minutes. Transfer pie to middle rack, reduce oven temperature to 350º, and bake until pastry is deep goldenbrown, about 50 minutes more. Set pie aside to cool completely.