1 baked 9 inch pie crust
4 c. uncooked huckleberries
3 oz. softened cream cheese
1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
2 tbsp. fresh lemon juice
Whipped cream for garnish

Cook 1 cup of the berries in the water. Bring to a boil and reduce heat. Simmer for 2 minutes. Mix the cornstarch and sugar; gradually add to the berries. Cook, stirring constantly, until thick and clear. Take off heat and cool slightly. Add the lemon juice and complete cooling process. Line the baked pie shell with cream cheese. Place the 3 cups of uncooked huckleberries on top of cream cheese and pour the cooled, cooked berry sauce on top. Before serving, garnish with sweetened whipped cream to which a teaspoon of vanilla has been added.