#huckleberries

ya girl was all up in the pine barrens today!

rhubarb huckleberry pie

Crust:

240g all-purpose flour (2c)

50g white sugar (1/4c)

1tsp baking powder

about ½tsp esch nutmeg & cinnamon

75g butter, cold ((i put it in the freezer))

⅓c + 1-2tb ice water

Filling:

2c rhubarb ((heaping cups))

about 1½c huckleberries, fresh or frozen

200g sugar (1c)

30g flour (¼c)

1tb cornstarch

1tsp+ orange zest

nutmeg & cinnamon to taste

preheat the oven to 350F

mix together the ingredients for the filling & let stand for 30min

the dough: in a bowl, whisk together the flour, sugar, baking powder, & spices

grate in the cold butter & use a fork to combine it with the dry ingredients until the mixture resembles fine crumbs. i used a cheese grater, but it can also be cut in

add ice cold water, the 1/3c then in 1/2tb amounts until the dough comes together

half the dough

roll one half of the dough out flat between 2 pieces of parchment paper to roughly 10" in dameter

remove the top sheet of parchment & turn the dough into a 9" pie crust; remove the other sheet of parchment

press the dough into the pan & prick holes along the bottom

roll the remaining half of the dough out flat & cut into long strips to make your lattice

add the filling to the pie plate with dough in it

create the lattice scripts the top

bake for about 35-40min, until the dough stays top turn golden-brown

You've heard of girl dinner, now let me introduce you to Bear Dinner