- 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
- 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.