1/2 c. sugar
1/8 tsp. salt
1 1/2 tbsp. cornstarch
2/3 c. boiling water
2 c. huckleberries, divided
4 tsp. lemon juice
2 tbsp. butter
1 c. whipping cream
2 tbsp. sugar
1 (9") baked pie shell

Mix together sugar, salt and cornstarch, gradually adding boiling water in kettle with heavy bottom, stirring constantly. Add 1 cup huckleberries, cook until clear and thick. Add lemon juice and butter. Cool to lukewarm. Add remaining huckleberries. Chill 30 minutes. Whip cream in chilled bowl adding 2 tablespoons sugar. Spoon cream into pie shell, cover bottom evenly. Spoon in berry mixture. Chill 4-6 hours. Serve same day. 6 servings.