|Huckleberries||5 Cup (80 tbs) (Fresh / Frozen)|
|Sugar||1⁄2 Cup (8 tbs) (Or To Taste Depending On The Tartness Of Berries)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
|9 inch baked pie shell||1|
|Pie dough||1 Cup (16 tbs) (For Lattice Topping)|
|Egg||1 , lightly beaten|
|Unsalted butter||2 Tablespoon, cut in small pieces|
|Vanilla bean ice cream/Whipped cream||1⁄2 Cup (8 tbs)|
1) Preheat the oven to 425 °F.
2) In a bowl, toss the huckleberries with sugar and tapioca; allow to for stand 20 minutes.
3) Spoon the huckleberry mixture into the baked pie shell.
4) Roll out the dough on a floured surface to about 1/8 inch thick and 9 inches in diameter.
5) Cut out 1/2-inch strips from the dough and make lattice pattern over the huckleberries.
6) Brush the crust edge with beaten egg to seal the lattice to the crust.
7) Then brush the surface of lattice with beaten egg.
8) Dot the huckleberries between the lattice strips with butter.
9) Set the pie on a foil lined baking sheet and wrap the pie with a piece of foil.
10) Place the pie on the top shelf in the oven and bake for 15 minutes.
11) Then lower the heat to 375°F and bake for another 30 minutes, until the lattice top is golden brown.
12) Remove to a wire rack and allow to cool.
13) Slice and serve the Huckleberry Pie on a platter.