- 4 cups huckleberries, divided
- 1 cup white sugar
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 (9 inch) prepared pie crust
- 1 (7 ounce) can whipped topping
- Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
- Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
- Spread whipped topping over pie and serve.