Huckleberries Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in fats

Add the 1/2 cup cold cubed unsalted butter and 1/4 cup cold shortening or lard (if using) to the flour. Use a pastry cutter or two knives to cut the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter remaining. Work quickly to keep ingredients cold.

Add sourdough starter

Stir in 1/2 cup active sourdough starter, folding it lightly into the flour-fat mixture until it is distributed in small clumps.

Add ice water

Dribble in 3 tablespoons ice water and gently mix with a fork or your hands just until the dough begins to come together. If the dough is dry and not cohesive, add up to the additional 2 tablespoons ice water, 1 tablespoon at a time, until the dough holds when pressed but is not sticky.

Form and rest

Turn the dough out onto a lightly floured surface and gather it into a disk, handling it as little as possible. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten and chill the fats. Chilling improves flakiness.

Combine berries and thickeners

In a medium bowl, combine 3 cups huckleberries, 3 teaspoons cornstarch, 3/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon fine sea salt. Gently toss to coat the berries evenly. If using frozen berries, add them while still slightly frozen to avoid an overly watery filling.

Taste and adjust

Taste a small spoonful of the berry mixture (if berries are raw and safe to taste). Adjust sugar by up to 2 tablespoons if your berries are very tart.

Preheat oven

Preheat the oven to 400°F (205°C). If you have a baking stone or sheet, place it in the oven to heat; otherwise, prepare a baking sheet with parchment paper.

Roll out dough

Remove the chilled dough from the refrigerator and let sit 5 minutes to soften slightly. On a lightly floured surface, roll the dough into a rectangle about 12 x 9 inches and about 1/8 to 1/4 inch thick. Use extra flour as needed to prevent sticking.

Cut and fill pastries

Cut the dough into 6 equal rectangles (approximately 4 x 3 inches) for individual hand pies, or into 4 larger rectangles for bigger pastries. Spoon about 2 to 3 tablespoons of the huckleberry filling onto one half of each rectangle, leaving a 1/4-inch margin at the edges. Dot each filling mound with small pieces of the 2 tablespoons unsalted butter.

Seal pastries

Brush the edges of each filled rectangle with a little water, fold the dough over to enclose the filling (forming a pocket), and press the edges together. Crimp the edges with a fork to seal and trim any rough edges. Use a paring knife to cut one or two small vents in the top of each pastry to allow steam to escape.

Egg wash and sugar

Whisk together 1 large egg and 1 teaspoon cold water to make an egg wash. Brush the tops of each pastry lightly with the egg wash, then sprinkle with 1 tablespoon granulated or coarse sugar for a glossy, slightly crunchy finish.

Bake

Place the pastries on the prepared baking sheet (or hot baking stone) spaced 1-2 inches apart. Bake in the preheated 400°F (205°C) oven for 18 to 22 minutes, rotating the pan halfway, until the pastries are golden brown and the filling is bubbling through the vents.

Cool

Remove the pastries from the oven and transfer to a wire rack. Let cool 15 to 20 minutes before serving to allow the filling to set slightly and avoid burns. Serve warm or at room temperature.