DOUBLE CRUST:
- 2 1/2 cups all-purpose flour. plus much more for dusting
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 cup shortening
- 1 stick (8 tablespoons) cold unsalted butter. reduce 1/2-inch pieces
- 1 teaspoon apple cider vinegar treatment
- 5 to eight tablespoons cold water
FILLING:
- Sweetened whipped cream, for serving
Directions
For that crust: Put the flour, salt and sugar within the bowl of the mixer. Pulse a few occasions to combine. Add some shortening and pulse to mix. Add some butter and pulse before the mixture is coarse along with a couple of bits of butter continue to be visible. Add some apple cider vinegar treatment and 4 tablespoons cold water. Pulse to mix. Increase the water, 1 tablespoon at any given time, before the dough just all comes together. Turn the dough out onto a dry surface and divide into into 2 disks, one slightly bigger compared to other. Wrap in plastic and refrigerate one hour or overnight.
Roll the bigger disk on the gently floured surface about 11 inches across and 1/8-inch thick, to suit a 9-inch cake plate. Devote the cake plate. trim to at least oneOr2-inch, and don't crimp the perimeters. Refrigerator in planning the filling.
For that filling: Preheat the oven to 400 levels F. Inside a medium saucepan over medium heat, combine 1 cup huckleberries with 3/4 cup sugar. orange zest and orange juice. Provide a simmer and prepare before the berries start to burst and also the mixture is saucy, about a few minutes. Let it awesome slightly. Combine the rest of the 5 cups huckleberries using the tapioca inside a large bowl. Add some cooked huckleberry mixture towards the bowl and lightly fold them in.
Pour the filling in to the prepared cake covering. Roll the smaller sized disk of dough on the gently floured surface to at least oneOr8-inch thick and put on the top from the filling. Fold the perimeters over and decoratively crimp the perimeters. Cut slits in to the top crust to permit steam to flee. Whisk the egg with 1 teaspoon water. Brush the cake using the egg wash and sprinkle using the remaining 2 teaspoons sugar.
Put the cake on the baking sheet and bake for fifteen minutes. Lessen the oven temperature to 375 levels F and continue baking before the crust is golden brown and also the filling is thick and bubbly, 50 minutes for an hour. Awesome completely before serving. Serve with sweetened whipped cream.
Cook's Note: Fresh berries holds their shape much better than the frozen ones.
