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Huckleberry Pie

Ingredients:

- 1 cup all-purpose flour

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

- 3 tablespoons ice water

- 2 cups fresh huckleberries

- 1 cup sugar

- 1 tablespoon cornstarch

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 cup heavy cream

- 1 egg yolk

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, combine the flour, baking powder, and salt.

3. Use your fingers or a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs.

4. Add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.

5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

6. On a lightly floured surface, roll out the dough to a 12-inch circle.

7. Transfer the dough to a 9-inch pie plate and trim the edges.

8. In a large bowl, combine the huckleberries, sugar, cornstarch, cinnamon, and nutmeg.

9. Pour the filling into the pie crust.

10. In a small bowl, whisk together the heavy cream and egg yolk.

11. Brush the edges of the pie crust with the egg wash.

12. Bake the pie for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

13. Let the pie cool for at least 30 minutes before serving.

Huckleberry Jam

Ingredients:

- 4 cups fresh huckleberries

- 2 cups sugar

- 1/4 cup lemon juice

- 1 tablespoon pectin

Instructions:

1. In a large pot, combine the huckleberries, sugar, and lemon juice.

2. Bring to a boil over medium-high heat, stirring constantly.

3. Reduce the heat to low and simmer for 10 minutes, or until the berries have burst and the mixture has thickened.

4. Stir in the pectin and cook for 1 minute, or until dissolved.

5. Remove the pot from the heat and let cool for 5 minutes.

6. Pour the jam into clean jars and seal.

7. Store the jam in a cool, dark place for up to 1 year.

Huckleberry Muffins

Ingredients:

- 1 3/4 cups all-purpose flour

- 1 1/2 cups sugar

- 2 tablespoons baking powder

- 1/2 teaspoon salt

- 2 eggs

- 1/2 cup (1 stick) unsalted butter, melted

- 1 cup fresh huckleberries

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Line a 12-cup muffin tin with paper liners.

3. In a large bowl, combine the flour, sugar, baking powder, and salt.

4. In a separate bowl, whisk together the eggs and melted butter.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

6. Fold in the huckleberries.

7. Divide the batter among the prepared muffin cups.

8. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

9. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.