FOR THE CRUST
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1¼ cups cold butter, cut into cubes
1 tablespoon apple cider vinegar
5 tablespoons cold water
1 egg, slightly beaten
FOR THE FILLING
3-4 cups plums, pitted and halved
3 cups huckleberries
1 cup granulated sugar
¾ cup all purpose flour
1 teaspoon cinnamon
Preheat oven to 375˚
To make the crust
Mix the dry ingredients together.
Cut in the butter with a pastry blender until mixture resembles course sand.
In a small bowl combine the egg, vinegar and water. Add to the dry ingredients and blend with a pastry blender until moist.
Divide in half and roll out one half on a lightly floured surface. Once it has reached the desired size, carefully lift one half off the counter and drape over your rolling pin. Then carefully move the whole thing over to your pie plate and place inside.
Set aside and make the filling.
To make the filling
In a large mixing bowl, combine the plums, huckleberries, sugar, flour and cinnamon and stir to combine.
Set aside and roll out the second half of the pie crust.
Cut into strips ½ – 1″ thick (according to preference)
Pour the filling into the pie crust and criss-cross the pastry strips across the filling.
If you want it to look pretty for a party or dinner I recommend crimping the edges and making an egg wash (1 egg yolk and a couple tablespoons water or cream) and brushing that all over the crust. It just gives it a really pretty sheen and a little extra crisp to the crust.
Once the pie is assembled, place in the oven for 30 minutes.
Check the crust, if it is getting dark place a piece of parchment over the top to keep it from burning.
Bake an additional 25 minutes or until crust is dark golden brown and the filling is set.
Allow to cool to room temperature before serving.