Huckleberry Pie | Saveur
Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
Ingredients
- 2 <sup>1</sup>⁄<sub>4</sub> cups flour
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- 8 Tbsp. butter, chilled and cut into pieces
- 8 Tbsp. vegetable shortening
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. cider vinegar
- 1 cup plus 1 tbsp. sugar
- 4 Tbsp. quick-cooking tapioca
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>2</sub> tsp. freshly grated nutmeg
- Pinch salt
- 5 cups fresh or partially thawed frozen huckleberries stemmed
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. butter, chilled and cut into pieces
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