It is huckleberry season so I thought I would share my huckleberry pie recipe.
1st- make a double crust. We use the Pillsbury recipe. When it is chilled and ready (I would go ahead and roll out the bottom crust and have it in the pie plate), make the pie filling.
2.Pie filling- Let me first say- for this I do not worry about precise measurements. We forage our huckleberries for the most part and use a tupperware that when it is full (3 cups)- we know we have enough berries.
Mix berries, 5 TBSP minute/instant tapioca mix (rounded or flatish, but full), 3/4C sugar, lemon zest of 1 whole lemon+ juice of 1/2 of that lemon.
3. Dump berry mixture into pie crust. Roll out & cover pie with top crust. Poke holes for pie to breathe.
4. Bake @ 425° for 15 min. Take out, cover edges, bake @ 350° for 45 min, until top golden.
Let it cool a bit before you eat.
* We make ours where the lemon is pretty flavorful along with the berries. If you want less lemon, skip the lemon juice and zest half the lemon.