Introduction
Introduce elderberries — their traditional use in pies, slightly tart taste, and rich color. Highlight how homemade elderberry pie is both nostalgic and unique.
Elderberry pie is a classic yet often-overlooked dessert that brings together a burst of sweet-tart flavor in every bite. Whether you’re harvesting wild elderberries or using frozen ones from your local market, this old-fashioned pie delivers both taste and tradition. With its flaky golden crust and rich, dark filling, elderberry pie is perfect for holidays, family dinners, or any time you want something just a little special.
Ingredients
For the Filling:
- 4 cups fresh or frozen elderberries (stemmed and washed)
- 1 cup granulated sugar
- 2 tbsp cornstarch (or tapioca starch)
- 1 tbsp lemon juice
- ½ tsp cinnamon (optional)
- Pinch of salt
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter
- 6–8 tbsp ice water
- ½ tsp salt
(Or use pre-made crust for ease)
Instructions (Step-by-Step)
🍇 Prepare the Filling:
- In a saucepan, mix berries, sugar, cornstarch, lemon juice, salt, and cinnamon.
- Simmer over medium heat until thickened (about 5–8 minutes), then let cool.
🥧 Prepare the Crust:
- Cut cold butter into flour + salt using pastry cutter or hands.
- Add ice water slowly to form a dough ball.
- Divide, wrap, and chill for 30 minutes.
Assemble & Bake:
- Roll out one dough half for bottom crust; place in pie pan.
- Pour cooled filling in. Cover with top crust (lattice or full).
- Crimp edges and cut vents. Brush with egg wash if desired.
- Bake at 375°F (190°C) for 45–55 minutes until golden and bubbly.
- Cool at room temp before slicing — filling sets as it cools.
Serving Suggestions
- Serve warm with a scoop of vanilla or cinnamon ice cream
- Add whipped cream for a creamy balance
- Dust with powdered sugar for a simple garnish
Substitutions & Tips
- No fresh elderberries? Use high-quality frozen or canned
- Add a mix of blueberries for extra sweetness
- Want a rustic look? Use a lattice crust or crumble topping
- For extra depth, add a splash of vanilla or almond extract
Storage & Make-Ahead
- Store leftover pie (covered) in the fridge for 3–4 days
- Reheat slices in oven for best texture
- Can be frozen after baking — wrap tightly and freeze up to 2 months
Health Note
Elderberries must be cooked to be safe to eat. Never eat raw elderberries, stems, or leaves — cooking neutralizes the toxins and enhances flavor.
FAQs
Q: Can I make this elderberry pie ahead of time?
Yes! Bake a day early and reheat gently before serving.
Q: Where can I buy elderberries?
Check local farmers markets, health food stores, or order frozen online.
Q: Can I make this pie gluten-free?
Absolutely — just use a gluten-free pie crust and thicken with cornstarch.
Final Thoughts / CTA
This elderberry pie brings rich tradition and bold berry flavor to your table. Whether you’re making it for a holiday feast or just a sweet treat after dinner, this pie is guaranteed to impress. Try it today — and let us know your twist in the comments below!
