Description
This Elderberry Pie is a delightful and rustic dessert featuring a flaky double-crust pastry filled with a luscious elderberry filling sweetened with sugar and thickened with cornstarch. The addition of fresh lemon juice enhances the tart flavor of the elderberries, and a pat of butter adds richness to the filling. Perfect for berry lovers and a great way to showcase seasonal elderberries in a classic pie form.
Ingredients
Scale
Pie Crust
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Filling
- 4 cups elderberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon water, or as needed
- 1 tablespoon lemon juice
- 1 tablespoon butter, or to taste
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 425°F (220°C). Roll out one sheet of the thawed pie pastry and fit it into a 9-inch pie plate, ensuring it covers the bottom and sides evenly.
- Make the Elderberry Filling: In a large bowl, combine the elderberries, white sugar, cornstarch, and lemon juice. Mix well to coat the berries evenly and to ensure the cornstarch helps thicken the juices during baking. If the mixture seems too thick, add the tablespoon of water as needed for consistency.
- Assemble the Pie: Pour the elderberry mixture into the prepared pie crust. Dot the filling with small pieces of butter to add richness and help with browning.
- Add the Top Crust: Roll out the second pie pastry sheet and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly. Serve warm or at room temperature.
Notes
- Elderberries should be cooked before eating raw as raw elderberries can be toxic.
- If fresh elderberries are unavailable, frozen elderberries can be used after thawing.
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the filling.
- Cover the pie edges with foil if they brown too quickly during baking.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
Keywords: elderberry pie, berry pie, homemade pie, fruit dessert, traditional pie, berry dessert