Using some of the berries uncooked gives this pie its distinctive flavor: 

 

1 cup sugar

3 TBSP cornstarch

1/8 tsp salt

1 cup water

1 quart huckleberries

1 TBSP butter

1 baked pie shell

Whipped cream (opt)

 

Mix sugar, cornstarch and salt.   Add water and 2 cups of the berries. Cook and stir until thick. Add butter and rest of berries. Cool. Pour into pie shell. Top with whipped cream or serve with vanilla ice cream.

 

From Cynthia.  Originally from “Gems of the Mountains: the Progressive Club Cookbook - 1976” from McCall Idaho (recipe originally submitted by Niki Them)