Ingredients
2 cups all-purpose flour
¾ cup Crisco all-vegetable shortening, chilled
½ tsp salt
4 tbsp water, ice cold, can add more if needed
3½ cups huckleberries, frozen or fresh
1 cup sugar
¼ cup all-purpose flour
1 tbsp tapioca, quick-cooking, plus 1 tsp
1 tbsp butter, or margarine
Preparation
Preheat the oven to 375 degrees F.
Sift together flour and salt into a large mixing bowl.
Add in the chilled vegetable shortening. Use a fork to break into smaller pieces.
Add the ice cold water, one tablespoon at a time. Continue mixing until the dough thickens and holds together.
Form the dough into a ball, then divide in half. Shape into two balls then wrap in plastic.
Chill for 30 minutes.
Unwrap the rolled dough, and transfer to a lightly floured flat surface. With a rolling pin, flatten the dough into a disk from the center going outward. Make an 11-inch circle. Repeat for the remaining dough.
Transfer the first dough disk to the 9-inch pie plate, then gently press down for the bottom crust while leaving an overhang. Set aside and do not bake.
For the lattice top crust, roll out the remaining dough, and cut evenly into ½-inch to ¾-inch strips. Set aside.
Gently combine huckleberries with sugar, flour, and tapioca in a large bowl. Set aside for 15 minutes.
Using a spoon, add in the huckleberry pie filling into the unbaked pie crust. Then, dot with butter. Moisten the pastry edge with water as well.
Cover the pie with a woven lattice top using the dough strips.
To make the woven lattice top, start by laying out 4 to 7 parallel strips horizontally and evenly spaced on top of the filled pie crust. Then, fold back alternating strips.
Place another long strip of dough vertically on top of the parallel strips. Unfold the folded strips over the vertical strip.
Place another vertical strip, then fold the other alternating strips running under the first vertical strip. Unfold the folded horizontal strips again.
Repeat the process, and start weaving across the pie.
Trim the edges of the pie, and secure the rim by folding the edges over the lattice strips.
Cover with foil, and bake at 375 degrees F for 25 minutes.
Remove foil, then bake again for 25 to 30 minutes. Sprinkle lightly with sugar, if desired.
Cool until barely warm or to room temperature before serving.
