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Elderberry Pie Recipe

Elderberry Pie Recipe

Learn how to make the best homemade elderberry pie with this easy baking recipe. This traditional dessert combines fresh elderberries (or frozen) with warm spices in a flaky, buttery crust. Perfect for showcasing these seasonal berries, this foolproof method delivers a sweet-tart filling that's sure to impress!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown elderberry pie with a lattice top crust, where deep purple filling bubbles through the carefully woven strips. The pie sits on a weathered wooden board, dusted with a light sprinkle of confectioners' sugar that highlights the intricate pastry work. A cross-section view reveals the glossy, jammy elderberry filling cascading slightly onto a vintage ceramic plate. Soft natural light streams in from a nearby window, illuminating the steam rising from the freshly baked pie and casting gentle shadows that emphasize the flaky layers of the crust. Scattered fresh elderberries and a few small sprigs of thyme decorate the scene, while a scoop of vanilla ice cream slowly melts against one plated slice, creating a beautiful contrast between the warm purple filling and cool white cream.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">120ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">750g fresh elderberries, stemmed (or frozen elderberries, thawed)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">1 tbsp milk</li><li class="ingredients-single-item">1 tbsp coarse sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry blender or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender (or pulse in a food processor) to cut the butter into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking that result in those beautiful flaky layers we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar in a small bowl. The vinegar inhibits gluten formation, ensuring your crust stays tender. Drizzle this mixture, one tablespoon at a time, into your flour mixture, stirring gently with a fork until the dough just begins to come together. You might not need all the liquid - stop when the dough holds together when squeezed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours, preferably overnight. This resting period allows the gluten to relax and the butter to firm up, both crucial for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your elderberries. If using fresh berries, carefully remove all stems (they contain toxic compounds), rinse thoroughly, and pat dry. In a large bowl, gently toss the elderberries with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. The cornstarch will thicken the juicy berries as they bake, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack to catch any potential overflow. Remove one disc of dough from the refrigerator and let it sit for about 10 minutes to slightly soften. On a lightly floured surface, roll it out to a circle about 30cm (12 inches) in diameter and about 3mm (⅛ inch) thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching the dough (which can cause shrinkage during baking). Trim the edges leaving about 2.5cm (1 inch) overhang. Return the pie dish to the refrigerator while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disc of dough to the same thickness. For a lattice top, cut the dough into strips about 2.5cm (1 inch) wide using a pastry wheel or sharp knife. For a solid top crust, keep it whole but cut a few decorative vents to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the pie dish from the refrigerator and pour in your elderberry filling, mounding it slightly in the center. If making a lattice top, arrange half the strips across the pie in one direction, then fold back every other strip halfway. Place a strip perpendicular to them, then unfold the folded strips. Repeat this weaving process until the entire pie is covered.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim excess dough from the edges, then fold the overhanging bottom crust over the lattice strips and press to seal. Crimp the edges decoratively with your fingers or a fork. Whisk together the egg and milk to create an egg wash, then brush it over the top crust. This will give your finished pie a beautiful golden sheen. Sprinkle with coarse sugar for a sparkling finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes. This initial high heat helps set the crust structure. Then reduce the temperature to 175°C (350°F) and bake for an additional 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial - it allows the filling to set properly so it doesn't run when cut. Your patience will be rewarded with clean, beautiful slices that hold their shape. Serve at room temperature or slightly warm, perhaps with a scoop of vanilla ice cream for the perfect contrast to the tart berries.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Elderberry Pie Recipe?

This elderberry pie uses fresh or frozen elderberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt for the filling. The homemade crust requires flour, sugar, salt, cold butter, ice water, and apple cider vinegar. An egg wash with coarse sugar creates a golden finish.

How to cook Elderberry Pie Recipe at home?

Learn how to cook Elderberry Pie Recipe by preparing a flaky butter crust, tossing elderberries with sugar, cornstarch and spices, assembling with a decorative lattice top, and baking at two temperatures - first at 200°C to set the structure, then reducing to 175°C until golden and bubbling. The key is allowing it to cool completely before slicing.

Can I use frozen elderberries instead of fresh ones for making pie?

Yes, frozen elderberries work perfectly in pie recipes. Simply thaw them completely and drain any excess liquid before mixing with the other filling ingredients. Frozen berries sometimes release more juice, so you might need to add an extra tablespoon of cornstarch to achieve the ideal thickness.

Why is my elderberry pie filling runny even after cooling?

Runny filling typically results from insufficient thickener or cooling time. Ensure you're using the full 60g of cornstarch and allow the pie to cool completely for at least 3 hours. Elderberries are particularly juicy, so cutting into the pie while still warm will always result in a runnier filling.

What's the best way to create a perfect lattice top for berry pies?

For a perfect lattice, cut even strips of well-chilled dough, work quickly to prevent warming, and use the fold-back method: lay parallel strips first, then fold back alternating strips as you weave perpendicular strips through. Refrigerate the assembled pie for 15 minutes before baking for crisp, defined weaving.

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This resting period allows the gluten to relax and the butter to firm up, both crucial for a flaky crust." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "While the dough chills, prepare your elderberries. If using fresh berries, carefully remove all stems (they contain toxic compounds), rinse thoroughly, and pat dry. In a large bowl, gently toss the elderberries with sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. The cornstarch will thicken the juicy berries as they bake, preventing a soggy bottom crust." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "Preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack to catch any potential overflow. Remove one disc of dough from the refrigerator and let it sit for about 10 minutes to slightly soften. 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For a solid top crust, keep it whole but cut a few decorative vents to allow steam to escape." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Remove the pie dish from the refrigerator and pour in your elderberry filling, mounding it slightly in the center. If making a lattice top, arrange half the strips across the pie in one direction, then fold back every other strip halfway. Place a strip perpendicular to them, then unfold the folded strips. Repeat this weaving process until the entire pie is covered." }, { "@type": "HowToStep", "name": "Finish Edges", "text": "Trim excess dough from the edges, then fold the overhanging bottom crust over the lattice strips and press to seal. Crimp the edges decoratively with your fingers or a fork. Whisk together the egg and milk to create an egg wash, then brush it over the top crust. This will give your finished pie a beautiful golden sheen. Sprinkle with coarse sugar for a sparkling finish and extra crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes. This initial high heat helps set the crust structure. Then reduce the temperature to 175°C (350°F) and bake for an additional 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial - it allows the filling to set properly so it doesn't run when cut. Your patience will be rewarded with clean, beautiful slices that hold their shape. Serve at room temperature or slightly warm, perhaps with a scoop of vanilla ice cream for the perfect contrast to the tart berries." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Astrid Nilsson", "datePublished": "2023-10-30", "reviewBody": "This elderberry pie has the most perfectly balanced sweet-tart flavor! The filling set beautifully and wasn't runny at all. The instructions about letting it cool completely were spot on - worth the wait for those clean slices!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2023-11-05", "reviewBody": "I foraged elderberries specifically to make this pie and it was absolutely worth the effort! The cinnamon and nutmeg complement the unique flavor of the elderberries perfectly. My family fought over the last slice!", "name": "Worth the Foraging", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Dupont", "datePublished": "2023-11-12", "reviewBody": "That flaky crust changed everything! The apple cider vinegar tip is genius - I've never had such tender pastry. The elderberry filling was the perfect consistency, not too sweet and not too tart. Even my grandmother requested the recipe!", "name": "Flakiest Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2023-11-20", "reviewBody": "I made several of these pies during elderberry season and froze them for winter treats. They freeze beautifully! Just thaw overnight in the refrigerator before warming slightly in the oven. The detailed instructions made this intermediate recipe very approachable.", "name": "Excellent for Preserving Seasonal Berries", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2023-12-02", "reviewBody": "The juicy-not-runny consistency of this filling is perfection! I was worried about using elderberries since they can be quite juicy, but the cornstarch ratio was just right. The lattice weaving instructions were clear and resulted in a beautiful presentation.", "name": "Perfect Consistency", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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