While your oven reaches your desired temperature, you must start preparing the pie pastry. Roll pastry two inches chubbier than an upturned pie plate by using a floured rolling pin. Fold the pastry into quarter folds. Place it easily in the pie plate. Press firmly the folded pastry against the bottom and side, and leave it aside to settle down.
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Take a large bowl. Add sugar, brown sugar, cinnamon and tapioca. Gently add in the huckleberries and lemon juice, and let the mixture settle for at least 15 minutes.
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Take pastry-lined plate and put the huckleberry mixture in it. Place the pieces of butter at the top of it. Trim the edges of pastry – at least ½ inches from the rim of plate.
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Roll the other round of pastry. Then fold it into quarters, and place over the filling and unfold. Trim the edges of the pastry – at least 1 inch from the rim of plate. Fold and roll the top edge under the lower edge gently, and press it on the rim to seal it. Cut slots at the top of it so the steam can get away. Sprinkle 1 tablespoon of sugar at the top of the pie crust properly. Cover the edges of crust with an aluminium foil to prevent from excessive browning.
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Bake for at least 30 to 35 minutes or until the crust of the pie is golden brown and the juice begins to bubble through the slots at the top. Remove the foil from the edges in the final 10 minutes of baking. Cool it down at room temperature, and serve as you need.
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