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Elderberry Pie

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.

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