Elderberry Pie

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Prepare the Pie Plate: Gently line a 9-inch pie plate with the bottom crust. Trim and crimp the edges decoratively. Set aside. (10 minutes)

Recipe View Prepare the Filling: In a large saucepan, combine the elderberries and sugar. In a separate small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a smooth slurry. Pour this slurry over the elderberries in the saucepan. (5 minutes)

Recipe View Cook the Filling: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a simmer, thickens, and the berries release their juices, about 8-10 minutes. If the filling isn't thickening adequately, mix another teaspoon of cornstarch with a teaspoon of water and stir it in. (10 minutes)

Recipe View Finish the Filling: Remove the saucepan from the heat and stir in the fresh lemon juice to brighten the flavor. (2 minutes)

Recipe View Assemble the Pie: Pour the warm elderberry filling into the prepared pie crust. Dot the top of the filling evenly with the small pieces of butter. (5 minutes)

Recipe View Top the Pie: Cover the pie with a lattice top crust or a full crust with vents cut into it. Seal the edges of the top crust to the bottom crust, crimping decoratively. (10 minutes)

Recipe View Bake the Pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is beautifully browned and the filling is bubbling through the vents or lattice. If the crust begins to brown too quickly, cover the edges with strips of aluminum foil. (45 minutes)

Recipe View Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)