Roll out pie crust and place in a 9 inch pie plate. Cover remaining pie dough to save for topping.
Custard Filling
Combine sour cream, sugar, eggs, flour, vanilla and salt into a bowl. Mix until smooth.
Fold in huckleberries.
Pour into unbaked pie crust.
Bake
Bake in a preheated 400 degree oven for 30 minutes
Remove from oven.
Add topping to pie by either rolling out remaining pie dough and adding a top crust or by making a crumble out of ½ of the remaining dough. To make crumble, simply form small rounded bits with your fingers and drop onto pie.
Wrap outer edge of pie crust with foil or place a pie crust protector on pie to keep crust from over browning.
Return pie to oven for 20 minutes.
Allow pie to fully cool before serving.
Notes
Fresh or frozen huckleberries may be used. If using frozen, do not thaw first. Increase baking time 5-10 minutes.