Freshly picked Berries make this a Seasonal Favorite.Difficulty: Easy
Cuisine American
Keyword desserts
Method Oven
Prep Time 15 minutesminutes
Bake Time 45 minutesminutes
Total Time 1 hourhour
Equipment
Large Mixing Bowl
Medium SaucePan
9" Glass Pie Pan
Foil or Aluminum Pie Crust Ring (to prevent burning edges).
INGREDIENTS
Pillsbury Pie Crust - 1 box makes Bottom and Top Crust
4cupsElderberries.
1cupWhite Sugar.
3Tbsp.Cornstarch.
1Tbsp.Lemon Juice.
INSTRUCTIONS
FILLING
Place Berries in a large bowl and toss with lemon juice.
In a small cup. mix Cornstarch with a bit of tap water to be lump-free.
Combine Water, Sugar, and Cornstarch in a saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes.
Add the Berries, reduce heat to a simmer, and cover. Cook, stirring often, until the Berries soften, about 5-8 minutes.
Allow to cool before using in a Pie or putting into jars to refrigerate. The mixture will thicken more as it cools.
PIE
Use Pillsbury Pie Crust (1 box makes one pie with a double crust).
Spread the bottom crust out on your counter; fold it into half; and then into quarters. This makes it easy to transfer and center in a 9” glass pie pan. Place pointed end in center of pan. Unfold. Gently press down into pan. Trim excess from edge of pan with sharp knife.
Add pie filling (Don’t overfill.)
Using a pastry brush, wet the edge of bottom crust with tap water.
Unroll top crust. Press to seal. Using finger and thumb, make rippled edge.
Cover Pie Crust Edges with Foil or Aluminum ring.
Bake at 425°F for 40 – 45 minutes. Remove foil after 20 minutes.
Notes
Shared by Eva Jacobson - Feb 25, 2021Great with a side of French Vanilla Ice Cream and topped with Whipped Cream.