Idaho Huckleberry Pie Recipe!
2 1/4 cups flour
1/2 tsp. salt
8 tbsp. butter, chilled and cut into pieces
8 tbsp. vegetable shortening
11/2 tsp. cider vinegar
1 cup plus 1 tbsp. sugar
4 tbsp. quick-cooking tapioca
1 tsp. ground cinnamon
1/2 tsp. freshly grated
5 cups fresh or partially thawed frozen huckleberries stemmed
2 tbsp. fresh lemon juice
2 tbsp. butter, chilled and cut into pieces
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.
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.
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 golden brown, about 50 minutes more. Set pie aside to cool completely.
Comment below what your favorite pie is; we’d love to hear about it!