About this recipe:This sweet elderberry pie is a perfect way to use elderberries when in season. There's little more to this than elderberries, sugar and pastry - deliciously simple. Use your favourite pastry recipe, or simply buy shop-bought pastry from the supermarket.
Makes: 1 elderberry pie
1 recipe pastry, or 2 sheets shop-bought pastry
200g caster sugar
3 tablespoons cornflour
1 tablespoon lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat the oven to 190 C / Gas 5. Line a 23cm (9 in) pie dish with 1 sheet of pastry.
Mix cornflour in a little bit of water and add to berries and sugar in a saucepan over medium high heat. Cook, stirring constantly, until desired thickness. Add more cornflour if not thick enough. Add lemon juice.
Pour the elderberry mixture over the pastry in the pie dish. Cover with top sheet of pastry, and cut slits in the pastry for steam to escape. Seal the edges by crimping with your fingers or pressing down with the tines of a fork.
Bake in the preheated oven until pastry is browned and elderberries are bubbling through the holes in the pastry, approximately 40 minutes. Cool before serving.
It is a good idea to put a tray or foil under the pie as it bakes since it might bubble over.