Elderberry Pie Recipe

I’m so excited to share this Elderberry Pie Recipe with you because it’s one of those desserts that feels both rustic and a little magical. Elderberries have this unique tart sweetness that you just don’t find in typical berries, and when they bake into a pie, it’s like a burst of summer and fall all at once. If you’re lucky enough to forage elderberries or find them fresh at a farmers’ market, this recipe is an absolute must-try.

What I love about this Elderberry Pie Recipe is how simple it is to pull together, yet the flavor feels so special. It’s perfect for a cozy weekend get-together or even a holiday dessert when you want something a bit unexpected but comforting. Plus, the balance between tart elderberries, sugar, and buttery crust really hits the spot every time.

Ingredients You’ll Need

Each ingredient in this Elderberry Pie Recipe is chosen to highlight the berries’ tangy flavor while creating a nice, thick filling that holds up well in the crust. Here are a few tips on choosing the best ingredients for a flawless pie.

• Double-crust pie pastry: Use a good quality or homemade pie crust for a flaky texture that crisps perfectly in the oven.
• Elderberries: Fresh is best, but be sure they’re ripe and washed well to avoid any bitterness.
• White sugar: To balance the tartness, use granulated sugar—adjust sweetness based on your taste.
• Cornstarch: This thickens the filling so you don’t end up with a runny pie; it works wonders with juicy elderberries.
• Water: Just a little helps dissolve the cornstarch smoothly—don’t add too much to keep the filling firm.
• Lemon juice: A splash brightens the filling and enhances the berry’s natural flavor.
• Butter: Dotting the filling with butter adds richness and helps develop a golden top crust.

Variations

I love making this Elderberry Pie Recipe my own by switching up the crust or adding flavor twists. Feel free to experiment—it’s one of the joys of baking this kind of pie!

• Variation: Sometimes I swap half the elderberries for blackberries for extra depth and a little more sweetness. It’s a nice way to mellow out the tartness if you’re new to elderberries.
• Gluten-free crust: I’ve had success using a gluten-free pie crust for friends who need it, and the texture still turns out flaky and tender.
• Adding spices: A pinch of cinnamon or nutmeg can warm up the flavor, especially in cooler months.

How to Make Elderberry Pie Recipe

Step 1: Prepare and preheat

Start by preheating your oven to 425°F (220°C). While it warms, roll out one of your pie crusts and fit it into your pie dish. I like to chill it in the fridge while prepping the filling—it helps keep the crust from shrinking during baking.

Step 2: Make the elderberry filling

Rinse the elderberries well, removing stems and any unripe berries. In a mixing bowl, combine the elderberries with sugar, cornstarch, and lemon juice. Stir everything gently to coat the berries without crushing them. Mix the cornstarch into the water first so it dissolves evenly, then add that to the berries—this little trick prevents lumps and helps thicken the filling perfectly.

Step 3: Assemble the pie

Pour your elderberry filling into the chilled bottom crust, then dot with butter evenly across the top. This bit of butter melts into the filling, adding a lovely richness. Lay the second pie crust over the berries. You can do a full top or a lattice—either looks gorgeous. Don’t forget to trim and crimp the edges to seal the pie and cut a few slits to let steam escape.

Step 4: Bake to perfection

Bake your elderberry pie at 425°F for the first 15 minutes—this helps set the crust. Then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes until the crust is golden and the filling is bubbling. I usually place a baking sheet under the pie to catch any drips. If the edges brown too quickly, tent them with foil halfway through baking.

How to Serve Elderberry Pie Recipe

Garnishes

I love topping slices of this elderberry pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A little sprinkle of powdered sugar gives it a pretty, finishing touch that looks like a bakery did it.

Side Dishes

Serve alongside a simple green salad or some lightly spiced nuts if you want to balance out the sweetness for a casual dessert. Sometimes, a warm cup of chai tea or black coffee makes a perfect companion to each bite of this pie.

Creative Ways to Present

For special occasions, I like to turn this Elderberry Pie Recipe into mini hand pies using small tart pans or pie molds—it’s fun to share that way! Or try adding edible flowers for a stunning centerpiece when you bring it to a potluck.

Make Ahead and Storage

Storing Leftovers

I store leftover elderberry pie wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for about 3-4 days, and I find the flavors deepen as it rests—bonus for the next day!

Freezing

If you want to freeze the pie, I recommend freezing it before baking if possible. Wrap tightly in foil and plastic wrap to avoid freezer burn. When you’re ready, bake it from frozen, adding extra time to the baking process. I’ve done this successfully to prep for holidays or unexpected guests.

Reheating

To reheat, pop slices in a 350°F oven for about 15 minutes, or until warm. This helps keep the crust crispier than microwaving, which I find can make things soggy. For a quick fix, a few seconds in the microwave with a paper towel underneath works okay, but baking is best.

FAQs

Final Thoughts

This Elderberry Pie Recipe holds a special place in my heart because it captures the essence of homestyle baking with a wild twist. Once you taste that balance of tart, sweet, and buttery goodness, you’ll be hooked like I am. I promise it’s worth giving elderberries a try if you haven’t, and this pie is such a lovely, approachable way to start. So, grab your pie dish and enjoy making something delicious and a little different—you’re going to love every bite!

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