Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, pecans, brown sugar, and 1/4 teaspoon salt in a food processor; pulse 3 to 4 times to combine. Add butter to food processor; pulse 10 times or until mixture resembles coarse meal. Add egg yolk; pulse to combine. Lightly spoon 2 cups of flour mixture into a 9-inch springform pan coated with cooking spray; press mixture in a thin layer into bottom and up sides of pan. Cover pan with plastic wrap; chill 1 hour.
Add 1 tablespoon water to remaining flour mixture in food processor; pulse 3 to 4 times or until dough just comes together, adding additional ice water, 1 teaspoon at a time, as needed. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.
Preheat oven to 400°.
Remove springform pan from refrigerator; discard plastic wrap. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 10 minutes. Remove pie weights and parchment paper; cool on a wire rack 10 minutes (do not remove or loosen sides of springform pan).
Combine remaining 1/4 teaspoon salt, berries, granulated sugar, cornstarch, and lemon juice; toss gently. Spoon mixture evenly over prepared crust.
Remove remaining dough from refrigerator. Working quickly, roll dough to an 11-inch circle. Cut dough lengthwise into 3/4-inch-wide strips; arrange strips in a lattice design over filling. Sprinkle strips with turbinado sugar. Bake at 400° for 40 minutes or until top is browned. Cool 15 minutes before removing sides from pan.
Quite good. I, too, used blueberries rather than huckleberries. The crust was nearly impossible to work with for a lattice crust, though. It kept breaking. I ended up rolling it out and just putting it on top whole.
Delicious! I could not find huckleberries, so I used blueberries. I also don't have a spring form pan, so just baked it in a pie dish. For a nine-inch pie dish, it makes too much, so I also made a smaller tart, which I kept in the refrigerator while baking the bigger pie. Other than the dish and berry change, the only change I made was to use an egg white on the lattice before putting the turbinado sugar on. That way the egg white does not get wasted when breaking an egg for the yolk earlier in the recipe. To make the dough easier to roll out, I rolled it between two sheets of plastic wrap.
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