Montana Huckleberry Pie: Flaky Crust

Instructions:

1. Cut flour, salt, and cold butter by hand until pea-sized crumbs form, working quickly to ensure butter stays in tiny chunks.
2. Stir in vinegar and ice water one tablespoon at a time until the dough just holds together.
3. Wrap the dough in plastic and refrigerate for 1 hour.
4. In a large bowl, toss huckleberries with sugar, cornstarch, cinnamon, and salt, then stir in the lemon juice. Let sit for 10 minutes.
5. Roll out the chilled dough and fit it into a 9-inch pie dish.
6. Pour in the berry mixture and top with a second rolled crust or a lattice weave, crimping the edges firmly to seal.
7. Brush the top with beaten egg and sprinkle with coarse sugar.
8. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 35 minutes until the crust is mahogany-colored and the filling is bubbling.