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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pastry for 1 double-crust (9-inch) pie |
4 cups fresh huckleberries or blueberries |
3/4 cup sugar |
1 tablespoon all-purpose flour |
1 teaspoon grated lemon rind |
2 tablespoons lemon juice |
2 tablespoons butter or margarine |
whipping cream |
2 teaspoons sugar |
Directions:
1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Chill remaining pastry.
2. Place huckleberries in pastry shell. Combine 3/4 cup sugar and flour; spoon mixture evenly over berries. Sprinkle with lemon rind and juice. Dot with butter.
3. Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape. Brush top crust (not fluted edge) with whipping cream; sprinkle with 2 teaspoons sugar.
4. Bake at 425° for 15 minutes. Reduce heat to 350°; continue baking 20 to 25 minutes. (Cover edges with aluminum foil to prevent over browning, if necessary.)
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