Ingredients
Scale
For the Pie Filling:
- 4 generous cups frozen huckleberries
- 1 tablespoon plus ½ teaspoon tapioca starch
- ½ cup granulated sugar
- ¼ cup Decoy Merlot, or other merlot wine
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 1 tbsp pure vanilla extract
- Pinch salt
For the Pie Crust:
- 3½ cups (450 g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup butter, chilled and cubed
- ½ cup ice water
Instructions
For the Pie Filling:
- In a large saucepan, combine the ingredients. On low heat, bring mixture to a simmer. The mixture should be thick and glossy.
- Remove from heat and cool completely. Reserve.
For the Pie Crust:
- Combine flour, sugar, salt, and butter in a food processor, pulsing a few times. Once butter is pea-sized, slowly incorporate the ice water. Pulse until a dough ball forms. Pat dough out into 2 fat disks and wrap in plastic. Chill for one hour.
- Preheat oven to 375 degrees.
- Roll out one dough disk on a floured surface into a round about an inch larger than a 9-inch pie plate. Arrange the crust in the pie plate, avoiding stretching it.
- Spoon in cooled huckleberry filling.
- Roll out the second crust and cut it into lattice or other decorative pattern.
- Bake for 45-60 minutes, until crust is golden. Cool completely before cutting.