Best Elderberry Pie Recipe with Lattice Crust

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 4 cups elderberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 tablespoons water, or as needed
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Place one pie crust in a 9-inch pie plate and crimp the edges. Set aside for filling.
3. In a large pot, mix elderberries and sugar. In a separate small bowl, whisk together cornstarch and water. Add the cornstarch mixture to the berries, then cook over medium heat, stirring continuously until the filling thickens and bubbles. If needed, add more cornstarch slurry to achieve the desired consistency. Remove from heat and stir in lemon juice.
4. Roll out the remaining pie crust into a 10-inch circle. Using a sharp knife or pastry wheel, cut the crust into ½-inch strips. Pour the elderberry filling into the prepared pie crust, and dot the top with butter. Lightly moisten the pie rim with water. Arrange the longest strips in an X shape across the center of the pie. Weave the remaining strips in an alternating over-and-under pattern to create a lattice crust. Use shorter strips for the edges. Fold the ends of the lattice strips under the bottom crust edge and flute the edges.
5. Bake in the preheated oven until the crust turns golden brown and the filling is bubbly, approximately 40 minutes.

Nutrition

• Calories: 426 kcal
• Fat Content: 16 g
• Fiber Content: 7 g
• Sugar Content: 27 g
• Sodium Content: 248 mg
• Protein Content: 4 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 69 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g