Huckleberry Pie

From your great-Auntie R.
This recipe can also be used with fresh blueberries, since huckleberries aren't found around here! She first made this recipe when they lived in Montana, and had huckleberries surrounding them!

Crust:
1 1/2 C. flour
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 C. oil
2 T. milk

Filling:
2 C. fresh huckleberries (or blueberries)
3/4 C. sugar
2-3 T. flour
3/4 C. half & half

For crust, stir together flour, salt, and sugar in pie plate. Add the oil and milk, stirring with a fork. Pat evenly into plate. Save a little of the crust for top of the pie.
For pie, put 2 C. of berries in the raw pie shell. Stir sugar and flour into the half & half. Pour this over the berries.
Crumble remaining crust over top of the pie.

Bake @ 400* for 15 minutes.
Reduce to 350* and continue cooking for 45-50 minutes.

{LDM}