Huckleberry Cherry Flag Pie

A patriotic twist featuring wild huckleberries and sweet cherries under an all‑butter crust of stars and stripes.

* 2½ cups all‑purpose flour
* 1 tsp salt
* 1 Tbsp sugar
* 1 cup 2 sticks cold unsalted butter, diced
* 6–8 Tbsp ice water
* **Huckleberry Filling**: 2 cups huckleberries ¼ cup sugar, 1 Tbsp lemon, 1½ Tbsp cornstarch + 2 Tbsp water
* **Cherry Filling**: 3 cups cherries ½ cup sugar, 2 Tbsp lemon, 2 Tbsp cornstarch + 3 Tbsp water
* 1 egg + 1 Tbsp cream wash
* 2 Tbsp turbinado sugar

# Pulse flour, salt, sugar. Add butter; pulse. Drizzle ice water just until dough clumps. Divide, chill 1 hr.
# Blind bake bottom crust 400 °F 12 min (weighted), 5 min uncovered.
# Cook huckleberry filling 5 min; thicken with slurry. Cool. Repeat with cherry.
# Fill pie: huckleberry in star quadrant, cherry in stripes section.
# Cut stripes & stars from top crust; arrange. Egg‑wash and sugar.
# Bake 25 min 400 °F; then 25–30 min 375 °F until bubbling.
# Cool 3 hr before slicing.

Frozen berries: do not thaw; increase cornstarch by 1 tsp.