1/Prepare the confectionary custard with the milk, eggs, sugars and flour (note of the translator : English version of this recipe in the site). Keep it aside and sprinkle the icing sugar on it to avoid hardening
2/Pre-heat the oven at 200°C (382°F)
3/Prepare the whipped cream (Chantilly) with chilled liquid cream (5 minutes into the freezer) and icing sugar (1 or 2 tablespoonfuls)
4/Incorporate little by little the Chantilly into the custard by "cutting" the whole with a spatula and keep into the fridge
5/Put the rolled-out raw shortbread onto the pie mould pastry. Cover with a thin sheet of cooking aluminium, then with dry beans and cook during 8 minutes into the oven
6/Gently blend the huckleberries with the jam (if you use frozen berries, blend them and thereafter cook them still frozen
7/Garnish the empty partly cooked pie with the mixed cream/custard and cover an uniform way with the huckleberries
8/Cook into the oven (still at the original temperature) during 2 minutes.
All opportunities are the righ moment for eating this delicious pie
credits photo : © A_Lein
