Wild Berry Pie
This recipe is formulated for wild berries, which usually have a higher sugar content than the cultured berries. If you use farm-raised berries you may need to add more sugar. It goes without saying that if you use home-made pie crust, the result will be better.
Ingredients:
1 generous quart of huckleberries
2 tsp lemon juice
2 tbsp brown sugar
2 tbsp regular sugar
2 tbsp and 1 tsp flour
1/2 tsp cinnamon
3 tbsp butter
Pastry for a two-crust 9-inch pie.
Extra sugar and cinnamon to taste
Directions: Preheat oven to 425 degrees.
Wash and clean the berries, then place in a bowl and sprinkle with lemon juice. Combine sugar, brown sugar, flour, and cinnamon and whisk together. Add to the berries and stir gently.
Spray a 9-inch pie plate lightly with vegetable oil. Line the pie plate with 1/2 of the pastry. Pour in half of the berry mix. Dot the mix with about half of the butter. Pour on the rest of the berry mix, and top it with the rest of the butter.
Spread the last half of the pastry over the top. Seal and crimp it. Prick with a fork, or cut small slices in the top to vent. Sprinkle the top lightly with sugar and cinnamon.
