Print

Elderberry Pie Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

This Elderberry Pie features a flaky double-crust pastry filled with a sweet and tangy elderberry filling. Bursting with fresh elderberries balanced by sugar and lemon juice, it’s a delightful homemade dessert perfect for berry lovers and seasonal celebrations.

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

  1. Prepare the filling: In a large mixing bowl, combine the elderberries, white sugar, lemon juice, and cornstarch. Mix well until the sugar and cornstarch are evenly distributed and the berries are coated thoroughly.
  2. Assemble the pie base: Roll out one of the pie pastry crusts and place it into a 9-inch pie dish, making sure it fits snugly and the edges are well set.
  3. Add the filling: Pour the elderberry mixture into the pie crust. If the filling seems too thick, add water tablespoon by tablespoon until you reach the desired consistency for the filling.
  4. Add butter: Cut the tablespoon of butter into small pieces and scatter them evenly over the elderberry filling to enhance flavor and richness during baking.
  5. Cover the pie: Roll out the second pie crust and place it over the filling. Trim excess dough from the edges and crimp the edges together to seal the pie. Cut several small slits on top to allow steam to escape during baking.
  6. Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for approximately 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
  7. Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This resting time helps the filling to set properly. Serve warm or at room temperature, optionally with cream or vanilla ice cream.

Notes

  • Make sure to wash and remove stems from elderberries before use, as raw elderberries can be mildly toxic.
  • Egg wash or milk brushed over the top crust before baking can add a glossy finish.
  • Adjust sugar based on berry sweetness and personal preference.
  • Pie can be covered loosely with foil if edges brown too quickly during baking.
  • Store any leftovers in the refrigerator for up to 4 days.

Keywords: elderberry pie, berry pie, homemade pie, fruit pie, dessert recipe

Find it online: https://busyrecipe.com/elderberry-pie-recipe/