If you’re looking for something a little out of the ordinary you can’t go wrong with this Elderberry Pie, especially if you have a neighbor with an elderberry bush in season!
I wrote recently about the health benefits of a special berry in my post, Elderberry Wine. But with elderberries in season, I thought it would justify one more post about this tasty and healthy fruit. Although the elderberry is small, my neighbor’s bush yielded a lot of berries; enough even for me to make a pie. The results were heavenly.
Before I go on though, I do want to point out that the elderberry does have a somewhat unique flavor. It’s similar to a blueberry but with a twist. There’s a certain zest to it that distinguishes it from other berries.
Being distinguished can be a good thing. Especially if you’re a berry in a pie.
For this recipe I used my favorite vodka-infused fool-proof pie crust. I wonder if the health benefits of the berries counteract the not-so-healthy attributes of the pie crust?
I think worrying about your health when eating a slice of pie is like talking about diets on Thanksgiving Day; it distracts from the pleasure of the moment.
I wish you all were in the neighborhood so I could share with you a slice of this elderberry pie! Of course, if you all came at once, I might have to make more…but it would be worth it!
Foolproof Pie Crust
(Adapted from a recipe found on 101 Cookbooks)
- 2 ½ cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold dairy-free margarine, cut into slices
- ½ cup cold vegetable shortening, cut into 4 pieces
- ¼ cup cold vodka
- ¼ cup cold water
Using a food processor, process 1 1/2 cups flour, salt, and sugar until combined (2 one-second pulses). Add margarine and shortening and process until dough just starts to collect in uneven clumps (15 seconds). Your dough will resemble cottage cheese and there should be no uncoated flour. Use a rubber spatula to redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
Sprinkle cold vodka and water pie dough mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- 1 Foolproof Pie Crust
- 4 cups elderberries, (rinsed and drained)
- 1 ½ cup sugar
- ¼ cup cold water
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
Prepare Pie Crust.
Next, heat your oven to 375 degrees.
In the meantime, place berries and sugar in a pan. Mix cornstarch with cold water and add to pan. Cook, stirring occasionally until mixture thickens and then add lemon juice.
Pour berry mixture into pie crust. Dot with margarine and add top crust or make a lattice. Simply Recipes has a great tutorial on how to make a lattice pie (which I wish I would have followed!).
Bake the pie for approximately 45 minutes, until the crust is browned. You should put a pan underneath the pie to protect your oven from any overflow.