elderberry pie recipe
Elderberry Pie Recipe
Looking for a great elderberry pie recipe? You may have just found the right page, for this article lists everything you need to achieve the perfect pie!
- Pie crust (see recipe below), 1 portion
- Elderberries, 4 cups
- White sugar, 1 cup
- Cornstarch, 3 tbsp.
- Butter, 2 tbsp.
- Lemon juice, 1 tbsp.
- Preheat the oven to 375ºF (190ºC, Gas Mark 5).
- Line a 9 inch pie dish with the pie crust, dock the pastry with a fork, and place in the refrigerator to chill. Reserve the remaining pastry for lattice or upper pie crust.
- Place the destemmed elderberries and sugar in a heavy-bottomed pan and stir over medium heat till the sugar dissolves. After that, lower the heat.
- Mix the cornstarch with a little water and then pour this mixture onto the elderberry-sugar mixture, stirring constantly while the mixture thickens. Take the pan off the heat and add the lemon juice. Cool it slightly.
- Pour this into the prepared crust pan and dot with butter. Top it with a pie crust or lattice work.
- Bake until golden brown or till the berries are bubbling. Then, remove from the oven and cool.
- Serve the elderberry pie warm from the oven with whipped cream or vanilla ice cream.
- Egg, 1
- All-purpose flour, 3 cups
- Butter (chilled and cut into cubes), 1 cup
- Chilled water, 5 tbsp.
- Sugar, 3 tbsp.
- White vinegar, 1 tbsp.
- Salt, ½ tsp.
- In a large mixing bowl, mix the flour, sugar, and salt.
- Add the butter and mix in the dry ingredients with the tips of your fingers, until the mixture resembles breadcrumbs.
- In a small bowl, whisk the eggs along with the vinegar and 4 tablespoons of water. Add this to the flour-butter mixture in a steady stream, stirring with a fork, until the dough begins to come together. Add the remaining water or more if necessary.
- Form into a ball, place in an oiled bag, and allow it to rest in the refrigerator for at least 10 minutes before rolling out.
- This recipe yields 2 crusts.