Pastry for 9-inch two crust pie
1 cup granulated sugar
1/4 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons quick-cooking tapioca
6 cups fresh or frozen huckleberries, washed and drained*
1 tablespoon fresh-squeezed lemon juice
2 tablespoon butter, cut into small pieces
1 tablespoon granulated sugar
* If using frozen huckleberries, thaw first and then drain before using. Blueberries may be substituted for huckleberries.
Preheat oven to 425 degrees F.
Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.
In a large bowl, combine sugar, brown sugar, cinnamon, and tapioca (making sure brown sugar is well crumbled). Gently fold in the huckleberries and lemon juice; let mixture sit for 15 minutes.
Spoon huckleberry mixture into pastry-lined plate; place butter pieces over the top. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Lattice Top Crust:
Roll out the top crust and cut into 1/2-inch strips. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you're worried about cutting straight, use a ruler as a guide. Cover the pastry strips with plastic wrap and place the pan of dough in the refrigerator while you prepare the pie filling and transfer it to the pastry-lined pie plate.
When you are ready to weave, moisten the rim of the pie with a small amount of water. Place approximately 6 strips across the top of the filling. To weave the cross strips into the first 6 strips, fold every other one about half ways back on the pie. Place a strip across the pieces that are not folded back and then unfold the folded strips.
Fold back the strips that were left unfolded before and place another strip across the strips that are not folded back. Unfold the strips and continue on in this manner, alternating the folded strips. Repeat the same procedure on the other half of the pie.
Lift each strip and moisten the edge of the crust in that area with water and then press the strip back down to seal it at the edge. When the strips are all placed across the filling, trim the ends 1/8 inch shorter than the overhang of the bottom crust.
Moisten the entire edge of the crust and then turn the overhang from the bottom crust up over the ends of the strips so the edge of the crust is flush with the edge of the pie plate. Seal the bottom crust and strips by fluting the edges in a desired manner.
Sprinkle 1 tablespoon sugar onto top of pie crust. Cover edge of crust with aluminum foil to prevent excessive browning.
Bake approximately 35 to 40 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during the last 15 minutes of baking.
Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.
Makes 8 to 10 servings.