ROAD TRIP
Jammy Huckleberry and Butter Pie, inspired by Baltzley’s road trip.
Active 35 min; Total 6 hr 20 min Serves 10
Tart huckleberries melt into a jammy pie filling. Sumac and violet extract heighten the floral aroma of the berries. Cool the pie completely before slicing. 6 cups fresh or frozen huckleberries or wild blueberries (about 1 1/2 lb.) 1 cup unsalted butter 1 1/2
cups plus 1 Tbsp. granulated sugar, divided
3/4
cup all-purpose flour (about 3 1/4 oz.)
1 1/2 tsp. kosher salt 3 Tbsp. ground sumac (optional) 3 drops violet extract (optional) Double-Crust Pie Dough (recipe follows) 1 large egg yolk whisked with 1 tsp. water
1. Combine huckleberries and butter in a large saucepan over medium-high, and bring to a simmer, stirring often. Reduce heat to medium-low to maintain a gentle simmer, and cook, stirring often, until berries have thickened and mixture has reduced to 3 cups, about 25 minutes. Transfer to a large bowl; let cool 30
M AY 2018
minutes. Add 1 1/2 cups sugar, flour, salt, and, if desired, sumac and violet extract; stir to combine. Chill until ready to use. 2. Preheat oven to 425°F with rack in lower third of oven. Place a rimmed baking sheet in oven (do not remove pan while oven preheats). Line a 9 1/2-inch deep-dish pie plate with 1 pie crust. Chill 20 minutes. 3. Spoon huckleberry mixture into chilled crust. Top with remaining pie crust. Trim edges, and crimp to seal. Lightly brush top crust with egg wash, cut vents in crust, and sprinkle with remaining 1 tablespoon sugar. 4. Place pie plate on preheated baking sheet, and bake at 425°F for 15 minutes. Reduce oven temperature to 350°F, and bake until crust is golden brown and filling is set, about 1 hour and 15 minutes. Loosely cover with foil after 35 to 40 minutes to prevent overbrowning. Place pie on wire rack to cool completely, at least 4 hours. MAKE AHEAD The filling can be made 3 days ahead. Chill until ready to assemble pie. Pie can be baked 3 days ahead; cool, cover with plastic wrap, and chill. Bring to room temperature before serving.
Double-Crust Pie Dough Active 15 min; Total 1 hr 15 min Makes 2 pie crusts
52
Lots of good, cold butter and chilling the dough makes this pie crust layered and super-flaky. The dough can be frozen— thaw it in the refrigerator before baking. 3 cups all-purpose flour (about 12 3/4 oz.), plus more for dusting 2 tsp. granulated sugar 1 1/2
tsp. kosher salt
1 cup unsalted butter (8 oz.), chilled and cut into 1/2 -inch pieces 10 Tbsp. ice water 1. Combine flour, sugar, and salt in a food processor. Pulse until blended, about 5 times. Add butter, and pulse until pea-size pieces form, about 10 times. Drizzle in 8 tablespoons ice water, 1 tablespoon at a time, and pulse until just moist, about 10 times. Add up to 2 additional tablespoons ice water if necessary. (Dough will be very crumbly.) Remove dough to a clean work surface, and squeeze dough together to form a ball. Divide dough in half, and shape each half into a 5-inch disk. Wrap each half in plastic wrap, and chill 1 hour. 2. Remove dough from refrigerator. Unwrap and dust lightly with flour. Roll each half into a 12-inch (1/4-inch-thick) circle. Layer between sheets of plastic wrap, and chill until ready to use.
F O L L O W U S @ F O O DA N D W I N E
photography: greg dupree; food styling: torie cox; prop styling: alistair turnbull
Huckleberry and Butter Pie