3 c. frozen huckleberries, partially thawed
3 1/2 tbsp. quick cooking tapioca
1 1/2 c. sugar

Mix together and let stand 15 minutes.

Make double crust pie shell, fill 9" lined pan with huckleberries, dot with 2 tablespoons butter, cover filling with pricked top. Flute edges and bake in 450 degree oven 10 minutes. Reduce heat to 350 degrees and bake 45 minutes or until golden brown.

PIE CRUST:

1/3 c. + 1 tbsp. shortening
1 c. flour
1/2 tsp. salt
3 tbsp. cold water

2/3 c. + 2 tbsp. shortening
2 c. flour
1 tsp. salt
5 tbsp. cold water

Cut together flour, salt and shortening until pea size. Add water until just mixed. Roll out for crust.