Huckleberry Pie

Ingredients

Unsalted butter

2 tablespoons, cut into small pieces

Egg

1, beaten (for egg wash)

Pie crust

2 (9-inch) crusts

Lemon juice

2 tablespoons

Cornstarch

3 tablespoons

Granulated sugar

3/4 cup

Fresh huckleberries

4 cups, washed and stems removed

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, gently combine the fresh huckleberries, granulated sugar, cornstarch, and lemon juice. Stir until the berries are well coated and set aside to allow the flavors to meld.
3. Roll out one pie crust and fit it into a 9-inch pie dish, ensuring the edges hang over slightly.
4. Carefully pour the huckleberry mixture into the pie crust, spreading it evenly.
5. Dot the top of the berry mixture with small pieces of unsalted butter to enrich the filling.
6. Place the second pie crust over the filling, pressing the edges together to seal. Trim any excess crust and crimp the edges for a decorative finish.
7. Cut a few slits in the top crust to allow steam to escape during baking.
8. Brush the top crust with the beaten egg for a golden, glossy finish.
9. Bake in the preheated oven for about 50 minutes, or until the crust is a beautiful golden brown and the filling is bubbly.
10. Once baked, remove the pie from the oven and let it cool for at least 30 minutes before serving to allow the filling to set.