Elderberry Pie

This delicious Eldeberry Pie is made with a flaky crust and rich, full elderberry filling. This classic berry pie will soon be a new favorite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 55

Servings

Calories 216kcal

Prepare the pie crust according to the directions. When the dough balls are chillded, roll one of the dough balls out. Transfer it to the pie pan and refrigerate to chill.

Place berries and sugar in a saucepan. Mix the cornstarch with cold water and add it to pan. Cook, stirring occasionally, until the mixture thickens. Remove from heat and add the chia seeds and lemon juice. Stir to combine. Set aside to allow the mixture to thicken and cool a little more.
Preheat the oven to 375F.
If you want a crust topping on the pie, roll out the second dough ball until it's about 1/4 inch thick. Use a cookie cutter to cut out pieces of the dough to be placed on the top of the pie. A small flower cookie cutter works great. Or you can can do a lattice crust as well. See notes for a link with instructions on easy lattice tips.
Pour the berry mixture into the pie crust. Add crust over the top in either lattice or cookie cutter form. Crimp the edges of the pie.
Bake the pie for 40–45 minutes, until the crust is browned.
Use oven mits to remove the pie from the oven. Set aside for it to cool for at least 2 hours. This cooling process helps the filling to firm up. Serve slices at room temperature or warm them slightly before serving. Top with some vegan ice cream for a nice touch!

You can depth of flavor and texture by adding other berries to the mix. Try adding a cup of blueberries with 3 cups of elderberries.

For tips on creating a lattice top to your pie, check out this vegan apple pie recipe.