Elderberry Pie

CRUST

• 2 ¼ cups flour
• 1 cup butter
• ½ teaspoon salt
• 4 to 6 tablespoons cold water

ELDERBERRY PIE FILLING

• 4 cups elderberries, stemmed
• 1 cup sugar
• 3-4 tbsp corn starch (or tapioca starch)
• 2 tablespoons lemon juice
• ½ cup water
• 1 tablespoon Elderberry Dark Balsamic Vinegar

INSTRUCTIONS

• Prepare the pie crust by mixing flour and salt (with a tablespoon of sugar if desired) and then cutting the butter into the flour mixture until crumbly.  Add water and bring the mixture together into a cohesive mass.  Divide into two pieces, wrap, and refrigerate.
• Clean and stem the elderberries.
• Place the sugar, cornstarch, and water in a saucepan large enough to hold all the filling.  Bring the mixture to a boil, stirring to dissolve.
• Add elderberries, lemon juice, and balsamic.  Cook another 2-3 minutes until heated through.  Set aside to cool slightly while you prepare the crust.
• Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
• Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).
• Seal the edges, and optionally, pain the top with milk or egg white for a golden crust.  A sprinkle of sugar on top is also a nice decorative touch.
• Bake at 425ºF for 30 minutes and then reduce the oven temperature to 350ºF for an additional 20 to 30 minutes until the crust is browned and filling bubbly.