Freeze your springtime rhubarb (see Storage and Preparation above) until late July, when huckleberries reach their juicy peak—as do blueberries, if you can’t find huckleberries.

This pie is worth the effort of planning ahead in this way, and it would make a perfect midsummer conclusion to a meal. If you want to serve this pie à la mode, coconut gelato is a fabulous accompaniment.

SERVINGS

Makes one 9-inch pie; Serves 6 to 8

INGREDIENTS

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

1/2 cup all-purpose flour

11/2 cups sugar

3 cups huckleberries or blueberries (if using blueberries, add 2 teaspoons freshly squeezed lemon juice)

3 cups fresh or frozen rhubarb, cut into 1-inch pieces

2 tablespoons unsalted butter, diced into

pea-size bits

PREPARATION

1.    Roll the dough into two 12-inch rounds between sheets of waxed paper, and chill in the fridge.

2.    Preheat the oven to 425°F. In a medium bowl, mix the flour and sugar. In a large bowl, toss the huckleberries with rhubarb (and lemon juice if using blueberries). Add the dry ingredients to the fruit and toss gently.

3.    Line the pie plate with one of the crusts,
trimming the dough so there’s at least a 1/2-inch overhang over the edge of the pan. Fill the pan with the filling and evenly dot the surface with the diced butter.

4.    Place the second round of dough on top. Working along the edge of the pan, tuck the excess of the top crust under the 1/2-inch edge of the bottom crust, then crimp together with the back of a fork. Cut three or four 2-inch vents in the top crust with a sharp knife.

5.    Bake for 15 minutes, then reduce heat to 375°F. Bake for another 45 to 60 minutes, until the crust is golden brown and the juices are bubbling through the vents. Allow the pie to cool until it’s just warm and serve.