Preheat oven to 425 degrees. Prepare Papa's Pie Crust recipe according to directions. Roll out one pastry 2-inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side, trim overhanging edge of pastry 1/2 inch from rim of plate; set aside.
In a large bowl, combine 1 cup sugar, brown sugar, cinnamon, and tapioca. Gently fold in the huckleberries and lemon juice; let mixture sit for 15 minutes. Spoon huckleberry mixture into pastry-lined plate, dot with butter.
Roll out other round of pastry and place over filling. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits so steam can escape. Sprinkle 1 tablespoon sugar onto top of pie crust. Cover edge of crust with aluminum foil to prevent excessive browning.
Bake for 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in the top crust. Remove aluminum foil during the last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.
Cook's Note: If using frozen huckleberries, thaw first and then drain before using.