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Elderberry pie with lattice detailed crust.
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Elderberry Pie

If you happen to find enough elderberries to make an elderberry pie, consider yourself lucky. Elderberry pie is a delicious treat that is really only possible to make fresh once a year!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: elderberry dessert, elderberry pie, elderberry recipes
Servings: 8 Slices
Calories: 515kcal
Author: Chloe | Boxwood Ave.

Ingredients

FOR THE PIE CRUST:

  • 2 cups all purpose flour
  • 2 sticks 1 cup butter
  • 1/2 cup ice cold water
  • 1 tablespoon sugar
  • 1 teaspoon salt

FOR THE PIE:

  • 3-4 cups elderberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon coarse sugar
  • 1 egg white
  • 1 tablespoon butter

Instructions

  • Prepare the pie crust: Use a sharp knife to cut butter into small cubes. In a food processor, combine flour, butter, salt, and sugar. Pulse until the butter breaks down into pea size bits.
  • Slowly add 1/4 cup of ice cold water. Pulse the ingredients. Add more water only as needed until the mixture becomes dough-like.
  • Remove the dough from the food processor. Divide the dough into two equal parts, and wrap each part in plastic wrap. Chill for at least 30 minutes.**
  • Prepare the pie: Preheat oven to 425 F
  • In a medium bowl, combine elderberries, sugar, and cornstarch, stir until berries are evenly coated.
  • Take one of the crusts out of the refrigerator. Working quickly, roll the dough slightly larger than the size of the pie pan (about 1/8" thick), use flour as needed. Gently place the dough into the base of the pie pan, letting the dough exceed the rim of the pan by 1/2", careful not to tear.If you do see a tear, get your finger wet with water and use your finger to rub the hole closed.Fill the pie pan with the berry mixture. Add a few pea-size pieces of butter on top (optional). Place the whole thing back into the refrigerator while you roll out the second crust.Remove the other crust from the refrigerator. Roll the crust 1/8" thick, slightly larger than the size of the pie pan, use flour as needed.Take the pie pan out of the refrigerator. You can opt to lattice your crust, simply cut the top crust into strips and place on the pie - I like an organic look. Or, place the second crust over the top of the pie pan.
  • For either method, fold the 1/2" excess dough from the bottom crust over the top crust to form a seal. Use your fingers or a fork to pinch it together. If you did not lattice the crust, use a knife to cut a few vent holes in the top of the pie.
  • Brush the top crust with the egg white, and sprinkle with a little coarse sugar.Place the pie directly on a cookie sheet that has been in the oven as it was pre-heating - this tip will give you extra flakey crust, and prevent the bottom crust from being mushy.
  • Allow to cook for about 30 minutes - keep a close eye after 20 minutes to prevent burning. Check to see if the fruit is bubbling - if it is, your pie is done. If it is not, reduce the heat to 375, cover the pie with aluminum foil, and let it cook for an additional 15 minutes.
  • If the crust is cooking too quickly, you can cover it with aluminum foil to prevent it from burning while the filling comes to a "bubble".

Notes

**Note: If you don't have a food processor (or are being lazy - me), you can use your hands to make the crust. But work quickly! Flaky crust comes from cold butter melting in the oven, not in your hands.