Huckleberries are wild berries similar in colour and flavour to blueberries. If you can't find huckleberries, feel free to use blueberries for this tasty pie.
I only found a few things wrong with this pie, but it was enough to ruin it for me, and I feel compelled to warn anyone who is about to use their precious huckleberries on this one. I would omit the cider vinegar. I feel cheated wasting my $16 worth of handpicked wild huckleberries from the farmer's market on this. Huckleberries are a rare treat with a unique flavor that deserve to stand alone, not be compromised with the taste of vinegar of all things! I thought maybe it was my pregnancy hormones making me more sensitive, but when my husband started sniffing the pie, I asked him why, and he said, "Why does it smell like vinegar?" And NO, I did not add any more than the recipe called for. It was also a bit runny at slightly warm temperature where you want to serve so it could use some more tapioca or other thickener. I tried this with a cream cheese crust which was delicious. I know people use lemon juice in this type of pie, so that might be a better alternative to the vinegar, but probably better to just leave it out. - 28 Aug 2010 (Review from Allrecipes US | Canada)
The pie was delicious and I would use this recipe again. Just one note, make pie crust for a double crust pie, not a single. - 22 Jul 2001 (Review from Allrecipes US | Canada)
I was nervous about this recipe because of the effort in getting 4 cups of huckleberries. I will not use a T of vinegar if I ever make this again. The vinegar was very strong when the pie first cooled, but not too bad this morning. I still don't think it needs it, or maybe just a touch of lemon juice. These berries are not sweet to begin with. I also used minute tapioca which I think worked fine. I didn't think to brush my crust with cream or egg, and wish it would have been suggested in the recipe. I didn't need to cover crust to keep from overbrowning, which I did and it's pale. It's okay alone, better with ice cream. - 25 Aug 2009 (Review from Allrecipes US | Canada)