Huckleberry Pie

While at Priest Lake last week, I assisted Laura in a mountain-to-table huckleberry pie adventure.
First, we pretended we were pioneers and went up a mountain and deep into the woods on a quest for huckleberries. It was a bit harder of a task than we had imagined as it seems that bears have been doing a pretty good job of eating the berries and we were left scavenging for a few berries per bush. (Thanks to Scott, and the newly engaged couple for helping us pick!)

The final results were well worth all the scratches and that scary moment in which we thought elk were about to trample us.

Keeping it as old school as possible, the recipe came out of a cookbook that looks like this.

Huckleberry Pie
adapted from Gooseberry Pie, Better Homes & Gardens 1982 addition

4c Huckleberries
1c Sugar
2t Lemon Zest
1/4c Flour

1 recipe pastry for double crust pie... Smitten Kitchen's is my favorite 

Roll out and line 9 inch pie pan with half of the pastry.
In a large bowl, combine sugar and flour. Stir in berries and lemon zest. Gently toss berries until coated.
Transfer berry mixture pastry-lined pie plate. Trip bottom to edge pie plate. Cut slits in remaining rolled out pastry (get creative like Laura did with the star & moon!) place on filling and seal edges.
If desired brush top with milk or egg whites and sprinkle with sugar. To prevent over browning, cover edges with foil.
Bake at 375 for 25 minutes. Cool on wire rack and ENJOY.