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Huckleberry Pie

Yield one 9-inch pie


  • Pastry for 1 double-crust (9-inch) pie
  • 4 cups fresh huckleberries or blueberries
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons butter or margarine
  • Whipping cream
  • 2 teaspoons sugar

How to Make It

  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Chill remaining pastry.

  2. Place huckleberries in pastry shell. Combine 3/4 cup sugar and flour; spoon mixture evenly over berries. Sprinkle with lemon rind and juice. Dot with butter.

  3. Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape. Brush top crust (not fluted edge) with whipping cream; sprinkle with 2 teaspoons sugar.

  4. Bake at 425° for 15 minutes. Reduce heat to 350°; continue baking 20 to 25 minutes. (Cover edges with aluminum foil to prevent over browning, if necessary.)

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