Step 1: Assemble Ingredients for Crust
2 1/4 cups flour
3/4 cup butter flavor shortening
Add ingredients to a bowl and cut shortening into flour until the shortening is in pea sized pieces.
Add 4 Tablespoons ice cold water to the mix and gently stir in. Add an additional Tablespoon or two as needed, until dough comes together without crumbling apart. Do not over mix. Wrap dough in plastic wrap and refrigerate for an hour.
Step 2: Roll Out Dough & Bake Crust
Preheat oven to 425 degrees. Remove dough from refrigerator & roll out on a lightly floured surface. I rolled mine into a square for this and used an 8x8 glass pan but you could certainly use a regular pie pan. Once the dough is rolled out, tuck it into the pan and gently shape down into the corners, trim edges even with the top of the pan and then decorate the edge with your choice of trim using leftover dough. I used four 9" strips. Bake at 425 degrees for 10-12 minutes.
Step 3: Prepare First Layer Filling
8 oz cream cheese (Neufchâtel is fine), softened
4 oz sour cream
1/4 cup sugar
1 tsp vanilla
Pinch of salt
Add all ingredients to a medium mixing bowl & blend until smooth. When pie crust is cool add cream cheese filling to pie crust. It is not necessary for crust to be all the way cool.
Step 4: Prepare Huckleberry Filling
4 cups frozen huckleberries, divided
1 cup sugar
2 1/2 Tblsp cornstarch
2 tsp lemon juice
Add 2 cups frozen huckleberries to a medium sauce pan and bring to a simmer over medium high heat. Meanwhile, blend sugar & cornstarch in a small bowl. When berries are thawed & bubbling, add sugar mixture to saucepan.return to a boil and cook until berries are very thick. Remove from heat. Now, add the remaining two cups of berries to the saucepan and stir until combined. Spread huckleberry filling over the top of the cream cheese filling. Cover pie with plastic wrap and refrigerate for at least two hours.
Step 5: Deliciousness = Pi R Squared