Unless you’re lucky enough to find huckleberries at a roadside stand, you’ll have to work for your huckleberry pie. But the work will be worth it. Nothing tastes richer and fruitier, and it’s especially good paired with vanilla ice cream.

SERVINGS

Makes one 9-inch pie; serves 6 to 8

INGREDIENTS

Pastry for double-crust 9-inch pie (double the recipe for “Pumpkin” Pie)

1/2 cup sugar

1 tablespoon freshly squeezed lemon juice

1 tablespoon cornstarch

1 teaspoon ground cinnamon

4 cups fresh wild huckleberries

1 egg, beaten

PREPARATION

1.    Preheat oven to 350°F. Line a 9-inch pie plate with about two-thirds of the rolled-out pie dough, line the pastry with waxed paper and fill with pie weights, dry beans, or raw rice. Bake for 20 minutes, remove from oven, remove the weights and waxed paper, and let cool.

2.    Turn the oven up to 375°F. In a bowl, gently toss the sugar, lemon juice, cornstarch, and cinnamon with the berries, then pour into the partially baked crust. Roll out the remaining dough and cut into 1/2-inch-wide strips; use these to make a latticework top. Trim off any excess crust and seal the edges to the rim with the back of a fork, being careful not to crack the crust underneath. Brush the lattice dough with the egg.

3.    Bake about 45 minutes, until the lattice is golden brown and the filling is bubbling with juice. Cool on a rack before serving.