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.
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