4 cups fresh or frozen huckleberries
2 Tbsp tapicoa
1 cup sugar (may add 1/4 cup more if too tart)
1/4 tsp salt
Double pastry for 9 inch pie

Combine berries, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9″ pie pan with 1/8″ thick rolled pastry.  Fill with berry mixture.  Top with remaining crust, cutting several slits to permit steam to escape.

Bake at 375 degrees for about 1 hour or until nicely browned.

NOTE: If you are short on berries, you can substitute the following:

3 cups huckleberries
1 cup granted apple