HUCKLEBERRY PIE

August is the season for huckleberries. I am from the midwest and grew up picking low bush blueberries. Huckleberries are cherished here in the west. I still think blueberries are unbeatable, at least in my memories. Did you ever read the children's book about Sal, blueberry picking, and the bears? I thought of that whenever out picking with my mom or grandma. Commercially grown blueberries don't compare to wild ones. As you would expect, the pampered, watered kind are bigger, with less flavor. Huckleberries are still gathered here wild. The flavor is unsurpassed. Time for pie! This one is easy (if you use a purchased crust).

Adapted from Betty Crocker

Pastry for 9" two crust pie
1/2 c. sugar (I am diabetic, so I use Splenda)
1/4 c. flour (whole wheat)
1/2 tsp. cinnamon
4 c. fresh huckleberries (I prefer ½ huckleberries, ½ blueberries)
1 tbsp. lemon juice

2 pie crusts. I prefer Marie Callender. As good as most homemade or purchased pies.

You can also use this recipe to make a blueberry pie.

Heat oven to 425 degrees. Prepare pastry. Lay out berries in a large cookie sheet. Use a large flat object to flatten ½ of them to release juice. Stir together sugar, flour and cinnamon; mix with berries and lemon juice in a bowl. Let rest for 15 minutes. Turn into pastry lined pie pan. Cover with top crust, which has slits cut in it; seal edges. You may also do a lattice by cutting the second crust into 7 pieces and weaving on the top. Seal the ends.

My fave tip:
Cut a square of aluminum foil large enough to cover the entire top. Fold onto 1/4s and rip out a hole in the center. Unfold, cover the pie, and lightly wrap at the edge to the pie pan to prevent excessive browning. Remove foil last 15 minutes of baking. Bake a total of 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.