| In
a large bowl, combine the flour, cake flour, sugar and salt.
Using a pastry cutter, blend in the butter and Crisco. Cut the
mixture until the pieces are the size of peas. Using a fork,
blend in enough of the ice water so that the dough begins to
form a ball.
Place the dough in a bowl, cover and refrigerate for at least
one hour before using.
Heat
the oven to 375°.
In a large bowl add the huckleberries, sugar, flour, melted
butter, salt, nutmeg and cinnamon. Toss the mixture to thoroughly
coat the berries.
Remove the dough from the refrigerator and cut in half. Roll
out half the pastry until it is about 1/8" thick. Using the
roller, lift the pastry into a pie pan.
Add the huckleberry pie filling. Roll out the remaining pastry
and place over the top of the pie. Flute and seal the edges
of the pie. Cut a small steam hole in the top of the pastry.
Bake the pie for about 45 minutes until the top is golden
brown.
Remove the pie from the oven and let it cool for about one
hour before serving. Serve slices of huckleberry pie with
vanilla ice cream.
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