Garden Huckleberry Pie: Golden Crust

Instructions:

1. Pulse flour, salt, and sugar in a food processor.
2. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Slowly drizzle in ice water, pulsing until the dough just begins to clump.
4. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 60 minutes.
5. In a large bowl, toss the garden huckleberries with lemon zest, cinnamon, and salt.
6. Whisk together the granulated sugar and cornstarch in a small ramekin, then pour over the berries and stir in the lemon juice.
7. Let the filling sit for 10 minutes to allow the juices to release and the starch to hydrate.
8. Roll out two equal disks of dough on a floured surface.
9. Line a 9-inch deep-dish pie plate with the first disk and pour in the huckleberry filling.
10. Cover with the second disk (full or lattice), then trim and crimp the edges.
11. Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
12. Bake at 400°F (200°C) for 20 minutes.
13. Reduce oven heat to 375°F (190°C) and bake for another 50–55 minutes until the crust is mahogany-colored and the filling is bubbling.