Huckleberry Cheese Pie with Butter Crunch Crust (Idaho)

To Idahoans, huckleberries are a treasure and this recipe does not disappoint.

Butter Crunch Crust:
1 cup all-purpose flour, unbleached
¼ cup packed brown sugar
½ cup nuts, finely chopped
½ cup cold butter

Cheese Filling:
1 (8 oz) pkg cream cheese, softened
¾ cup confectioners' sugar
1 tsp. pure vanilla extract
1 cup whipped cream

Fruit Topping:
½ cup sugar
4½ tsp. cornstarch
dash sea salt
½ cup water
2 cups fresh huckleberries or blueberries, divided
1½ tsp. butter

Preheat oven to 400°F.

In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs.

Spread on baking sheet; bake for 20 minutes, stirring occasionally.

Remove from oven. While mixture is still hot, press into a 9” pie plate forming a pie shell. Cool completely.

For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.

For topping, combine the sugar, cornstarch and sea salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired.

Makes 8-10 servings.