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Elderberry Pie

Elderberry pie with a flaky golden crust cradling a bubbling deep plum-noir filling that thickens into a glossy, juicy center. This baked fruit pie uses elderberries (fresh or frozen) to create a spoon-tender slice with rich cinnamon-tinged flavor.
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Prep Time 30 minutes
Cook Time 50 minutes
resting 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 1 double pie crust double pie crust, homemade or store-bought Use store-bought or make your own.
filling
  • 4 cup fresh or frozen elderberries, stems removed If frozen, do not thaw first.
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 2 tbsp butter, cubed
egg wash
  • 1 egg egg, beaten (for egg wash)

Equipment

  • 1 sheet pan

Method
 

Bake the pie
  1. Preheat the oven to 400°F. Line a pie dish with one crust.
  2. Toss the elderberries with sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
  3. Pour the filling into the crust and dot with the cubed butter.
  4. Top with the second crust, sealing and crimping the edges, then cut vents for steam to escape.
  5. Brush the top crust with egg wash.
  6. Bake for 45-50 minutes, until the crust is golden and the filling bubbles thickly through the vents.
Set and slice
  1. Cool the pie for at least 2 hours before slicing so the filling sets into a glossy, juicy center.

Notes

For a less soggy bottom, use frozen elderberries straight from the freezer (do not thaw) and keep the oven hot so the cornstarch thickens quickly. After baking, let the pie cool at least 2 hours for clean slices; store covered in the refrigerator up to 4 days, and freeze baked pie slices up to 2 months. For a dairy-free swap, replace the cubed butter in the filling with a plant-based butter cut in the same way.