1 quart fresh huckleberries or blueberries
1 recipe Pie Crust (above)
Combine Minute Tapioca, sugars, salt, butter, water, and berries; let stand 15 minutes or while pastry is being made. Line a 9-inch pie plate with pastry rolled ⅛ inch thick. Fill with berry mixture. Adjust top crust. Moisten edge of pastry with cold water. Press edges together. Trim off surplus pastry. Bake in hot oven (450° F.) 15 minutes; then decrease heat to moderate (350° F.) and bake 20 minutes longer, or until filling is cooked.
APRICOT PIE
1½ tablespoons Minute Tapioca
⅓ cup sugar
¼ teaspoon salt
1 tablespoon melted butter
2 cups cooked dried apricots, drained
½ cup canned crushed pineapple, drained