Preheat oven to 375-degrees F
Line the bottom of a 9" pie plate with one of the two pie crusts.
If using frozen fruit, rinse under cold water and drain first.
Mix huckleberries with orange zest, and orange juice.
In another bowl, mix both sugars, tapioca, and salt.
Gently mix tapioca mixture with the into the huckleberries and allow to rest for 15 minutes.
Meanwhile, cut the remaining pie crust into 1/4" strips using a pizza slicer or similar tool.
After the fifteen minutes are up, pour pie filling into the prepared pie crust and dot with butter.
Place the strips of dough in lattice fashion over the pie and either tuck the ends of the stips under the bottom crust, or fold the bottom crust over the strips and crimp.
Brush with 1 tablespoon of milk and sprinkle with 2 teaspoons sugar.
Cover pie edges with foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the lattice crust.
Cool before slicing. Enjoy with some vanilla ice cream.