Wild Blueberry or Huckleberry Pie

This summer, bake a fresh, homemade pie for your friends and family!




1-1/2 cups all-purpose flour, stirred before measuring
1/2 teaspoon salt
1/2 cup plus 1 tablespoon butter, chilled, or 1/2 cup lard, chilled
1 egg, lightly beaten
2 teaspoons lemon juice
3 to 4 tablespoons ice water

Combine the flour and salt in a large mixing bowl. Cut in the butter or lard, using a pastry blender, two knives, or a pastry fork, until the fat is the size of dry peas. In a small bowl, whisk together the egg, lemon juice, and 3 tablespoons ice water. Drizzle the liquid mixture over the crumbly mixture. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured board. Knead once or twice, lightly, to shape the dough into a ball. Wrap in foil or plastic wrap and refrigerate 30 minutes before rolling out.

For a double-crust pie, on a lightly floured board, roll out half the crust to fit the pie pan. Fit crust into pan. Add filling. Roll out the second half of the crust and place over filling.


4 cups wild blueberries or huckleberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon butter

Preheat oven to 4250F. Roll out half the pastry and line a 9-inch pie pan. In a large bowl, gently combine the berries with the sugar, flour and cinnamon. Turn mixture into the crust lined pan. Dot with butter. Roll out top crust and cover the berries. Moisten edges with water, and crimp to seal. Bake until crust is golden brown about 45 to 55 minutes.

Makes one 9-inch pie.

Tip: Try a dollop of plain yogurt as a healthy alternative to ice cream! The tanginess balances out the sweetness of the pie really nicely.


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