Elderberry Pie

The average person enjoying a slice of elderberry pie most probably does not have any idea of the laborsome tasks to arrive to that point.  The bottom photo shows what a sprig of elderberries actually looks like.  They must be stripped and then any tiny twig the berry grows on must be plucked from bowl.  Left overnight to strip after the branch is picked, stripping the berries is almost sure to guarantee the twiggy stem will come with the berry.  Next guess how juicy the berries are to determine the amount of thicking agent in the pie.  Whatever the task, you will agree, it is worth going to the edge of a ditch and getting your share of what is one of the most delicious pies you can enjoy.

Ingredients:

Crust
2 1/4 cups flour
1 cup butter
1/2 tsp salt
4 to 6 tbsp water, cold
Elderberry Pie Filling
4 cups elderberries, stemmed
1 cup sugar
3-4 tbsp corn starch
(or tapioca starch)
2 tbsp lemon juice
1/2 cup water (see note)

Directions:
Prepare the pie crust by mixing flour and salt (with a tbsp of sugar if desired) and then cutting the butter into the flour mixture until crumbly. Add water and bring the mixture together into a cohesive mass. Divide into two pieces, wrap and refrigerate.

Place the sugar, cornstarch and water in a saucepan large enough to hold all the filling. Bring the mixture to a boil, stirring to dissolve.
Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.

Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan. 

Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).

Seal the edges, and optionally, pain the top with milk or egg white for a golden crust. A sprinkle of sugar on top is also a nice decorative touch.

Bake at 425 for 30 minutes and then reduce the oven temperature to 350 for an additional 20 to 30 minutes until the crust is browned and filling bubbly.