Go Back

Elderberry Pie

Elderberry pie with ruby-red, jammy filling made by tossing berries with sugar and cornstarch, then baking between two flaky crusts. The filling bubbles through top vents as the crust turns golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Elderberry pie filling
  • 4 cup elderberries Use fresh or frozen.
  • 0.75 cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
Crust
  • 2 store-bought pie crusts Two pie crusts total.

Equipment

  • 1 sheet pan

Method
 

Prepare
  1. Preheat the oven to 400°F and place a sheet pan inside to catch drips. A hot surface helps the bottom crust bake through.
  2. In a bowl, toss the elderberries with sugar, cornstarch, and lemon juice until evenly coated. The berries should look evenly dusted with thickener.
Assemble
  1. Fit one pie crust into a 9-inch pie dish and pour in the berry filling. Spread it into an even mound.
  2. Top with the second crust, seal and crimp the edges, then cut a few vents in the top. Look for visible openings so steam can escape.
Bake and cool
  1. Bake for 45 to 50 minutes, until the crust is golden and the filling bubbles through the vents. If the edges brown too quickly, cover them with foil halfway through baking.
  2. Let the pie cool for at least 2 hours before slicing. The filling should thicken enough to cut into clean wedges.

Notes

For the best set, do not rush cooling—at least 2 hours is what lets the cornstarch gel so slices hold their shape. Store covered in the refrigerator for up to 4 days; reheat individual slices at 350°F until warmed through. Freezing is not recommended because the cornstarch thickener can weep when thawed. For a simple dietary swap, use a 1:1 sugar substitute designed for baking to keep the filling thickness similar.