Huckleberry Pie Recipe

I had a request for the pie recipe that Brooke made... so here it is. Enjoy. :)

Huckleberry Pie

Pastry for 2 crust pie
3 cups frozen huckleberries (unsweetened)
Huckleberry juice
3/4 cup sugar
1 1/2 tablespoon cornstarch
Water
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice

Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 cup liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut steam vents and adjust top crust; flute edges. Bake in hot oven - 425 degrees for 30 minutes, or until nicely browned. For a brown under crust, bake on lowest oven rack.

Pie Crust

3 cups flour
1 1/4 cup margarine
1/4 tsp. salt
2 egg whites
1 TB. lemon juice
5 TB. cold water

Mix flour, salt and margarine in usual manner. Combine water, lemon juice and egg. Beat well. Add to flour mixture, mix well, then chill for at least 15 minutes