Preheat your oven to 425°F (220°C).

Unroll the refrigerated pie crusts and fit one into your pie pan.

In a mixing bowl, combine the huckleberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the berries without mashing them.

Pour the huckleberry mixture into the prepared crust and spread it evenly.

Place the second pie crust over the filling, trim any excess dough, and pinch the edges to seal.

Cut slits in the top crust for steam to escape and dot the top with small pieces of butter.

Bake in the preheated oven for 45 minutes, until the crust is golden and the filling is bubbly.

Remove the pie from the oven and let it cool for at least 2 hours before serving.