Pastry for 2 crust pie
3 c. frozen huckleberries (unsweetened)
Huckleberry juice
3/4 c. sugar
1 1/2 tbsp. cornstarch
Water
2 tbsp. quick-cooking tapioca
1 tsp. lemon juice

Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 cup liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice.

Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust; flute edges. Bake in hot oven - 425 degrees for 30 minutes, or until nicely browned. For a brown under crust, bake on lowest oven rack.