Elderberry Pie Recipe

Elderberry Pie Recipe

  • 2 (9 inch) deep-dish prepared pie crusts
  • 4 cups fresh elderberries, stemmed
  • 1 cup water
  • 1 cup white sugar
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 1 tablespoon orange juice
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Unroll 1 crust and press firmly against the side and bottom of an ungreased 9-inch pie plate. Prick bottom and sides with a fork.
  3. Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
  4. Combine elderberries, 1 cup water, and sugar in a saucepan over medium heat. Whisk 3 tablespoons water and cornstarch together in a bowl; pour into the saucepan. Cook and stir until filling thickens and coats the back of a wooden spoon, 5 to 10 minutes. Remove from heat; stir in orange juice.
  5. Pour filling into the cooled pie crust. Lay second crust on top. Press edges together to seal with a fork. Cut slits in the top crust with a knife for steam to escape.
  6. Bake in the preheated oven until crust is browned and filling is bubbly, about 40 minutes. Cool completely before slicing, about 1 hour.
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