- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
This sweet elderberry pie is a perfect way to use elderberries when in season. There's little more to this than elderberries, sugar and pastry - deliciously simple. Use your favourite pastry recipe, or simply buy shop-bought pastry from the supermarket.
54 people made this
IngredientsMakes: 1 elderberry pie
- 1 recipe pastry, or 2 sheets shop-bought pastry
- 575g elderberries
- 200g caster sugar
- 3 tablespoons cornflour
- 1 tablespoon lemon juice
MethodPrep:30min ›Cook:40min ›Extra time:30min cooling › Ready in:1hr40min
- Preheat the oven to 190 C / Gas 5. Line a 23cm (9 in) pie dish with 1 sheet of pastry.
- Mix cornflour in a little bit of water and add to berries and sugar in a saucepan over medium high heat. Cook, stirring constantly, until desired thickness. Add more cornflour if not thick enough. Add lemon juice.
- Pour the elderberry mixture over the pastry in the pie dish. Cover with top sheet of pastry, and cut slits in the pastry for steam to escape. Seal the edges by crimping with your fingers or pressing down with the tines of a fork.
- Bake in the preheated oven until pastry is browned and elderberries are bubbling through the holes in the pastry, approximately 40 minutes. Cool before serving.
It is a good idea to put a tray or foil under the pie as it bakes since it might bubble over.
Reviews & ratingsAverage global rating:(27)
Reviews in English (21)
This was deeelicious...and I don't even like elderberry pie! I added about 1T extra of cornstarch and made a lattice crust. This pie had a perfect consistency, and my family just couldn't stay out of it. Will make again!-21 Aug 2002
Great pie! I love elderberries and found that the easiest way to clean/ de-stem the berries is to freeze them first. Then they practically fall off the stems. Super easy!-15 Aug 2011
This was the first time I thickened the berries before baking. What a difference. This is what elderberry pie should look like AND taste like!!!-29 Aug 2003