Recipe from: Bruce Brown
*Original Brown Recipe
4 cups fresh huckleberries
1 1/2 cups white sugar
3 tbs. tapioca
1 tbsp. lemon juice
1/8 tsp. salt
1 tbsp. butter
Stem and wash berries. Mix tapioca, sugar and salt. Sprinkle lemon juice over berries. Line pie pan with pie crust, pour in filling and dot with butter. Add the top crust and slit the top. Bake for 10 minutes at 450 degrees, then reduce oven to 350 degrees for 35 minutes.
*Mother's secret for an evenly browned crust: bake pies in a brown paper bag. This eliminates spills that must be cleaned up later.
*Original Brown Recipe
4 cups fresh huckleberries
1 1/2 cups white sugar
3 tbs. tapioca
1 tbsp. lemon juice
1/8 tsp. salt
1 tbsp. butter
Stem and wash berries. Mix tapioca, sugar and salt. Sprinkle lemon juice over berries. Line pie pan with pie crust, pour in filling and dot with butter. Add the top crust and slit the top. Bake for 10 minutes at 450 degrees, then reduce oven to 350 degrees for 35 minutes.
*Mother's secret for an evenly browned crust: bake pies in a brown paper bag. This eliminates spills that must be cleaned up later.
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