fresh or frozen clean huckleberries
pure vanilla extract
Place 1 cup of the huckleberries in the bottom of the baked pie shell and set aside.
Mix the sugar and the cornstarch in a small bowl until well mixed. Set aside.
Mix 3 cups of the huckleberries and the water in a medium saucepan, bring to boil.
Add the sugar and cornstarch to the saucepan with the huckleberries stirring constantly to prevent scorching. Boil until thick. Remove from heat.
Add the butter and the vanilla to the huckleberry mix and stir well. Pour sauce over the 1 cup of huckleberries in the baked pie shell. Cool, serve, and enjoy.
If you don't have huckleberries you may substitute other berries in this recipe. Keep in mind juicier berries may require a modification to the amount of corn starch.