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San Poil Wild Huckleberry Pie
From the kitchen of Sharmagne Leland-St. John
Pastry for 2- 9 inch pie crusts
4 cups huckleberries
3⁄4 cup white sugar, plus 2 teaspoons
1 tablespoon all-purpose flour
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
2 tablespoons butter
2 tablespoons heavy cream
Preheat the oven to 425 ° F
Place huckleberries in pastry-lined pan.
Line pie pan with bottom crust. Add the huckleberries.
In a small bowl, mix together the 3⁄4 cup sugar and flour.
Shake evenly over the berries. Sprinkle lemon zest and
lemon juice over the top. Dot with butter. Cover with top
crust. Seal edges and cut steam vents in top. Brush surface
with cream. Do not brush the fluted edges of the crust.
Sprinkle with the additional 2 teaspoons of sugar.
Bake in preheated oven for 15 minutes. Reduce heat to 350 ° F
and bake an additional 20 to 25 minutes, until crust is golden