There’s something truly magical about a homemade pie, and this Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe is one of those gems that’s as charming as it is tasty. Elderberries bring a deep, rich flavor that’s slightly tangy and wonderfully sweet when baked just right. I’ve found this pie to be perfect for late summer or early fall gatherings when elderberries are at their peak — it’s a crowd-pleaser every time!

What makes this pie extra special is how the juicy berries perfectly complement the flaky, buttery crust, creating a comforting balance of textures and flavors that you just don’t get from store-bought desserts. Whether you’re impressing guests or treating yourself after a long day, this Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe truly delivers a slice of homemade happiness.

Ingredients You’ll Need

Every ingredient in this recipe plays its part in building layers of flavor and texture. From the sweet elderberries to the buttery pie pastry, these essentials come together effortlessly. Here are some little tips for sourcing and prepping them:

Double-crust pie pastry: I like using a pre-made thawed crust for convenience, but if you prefer homemade, a simple buttery crust works brilliantly.
Elderberries: Fresh is best! Make sure to remove any stems and leaves since they can be bitter.
White sugar: This balances the tartness of the elderberries perfectly.
Cornstarch: Essential for thickening that juicy filling so it sets beautifully.
Water: Just a splash to mix with cornstarch and help it dissolve evenly.
Lemon juice: This brightens the flavor and adds a nice tang that wakes up the berries.
Butter: Dotting the top of the filling with butter adds richness and helps create a golden crust.

Variations

I love making this recipe my own depending on the season or mood, and you’ll find it’s super forgiving if you want to add your own twist. Feel free to mix in spices or swap ingredients for different textures or dietary preferences.

Spiced Elderberry Pie: Adding a teaspoon of cinnamon or nutmeg brings warmth that pairs beautifully with the tartness of elderberries.
Mixed Berries: I once combined elderberries with blueberries and blackberries when elderberries were low—it was delicious and colorful!
Gluten-Free Crust: For a gluten-free version, I recommend using a store-bought gluten-free pie crust or making your own with almond flour.
Vegan Option: Swap the butter for coconut oil or vegan margarine to keep it plant-based without losing richness.

How to Make Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe

Step 1: Prepare Your Elderberries

Start by picking over your elderberries carefully—make sure to remove any stems or leaves, since they can make the pie taste bitter. I like to rinse them gently under cold water and drain them well. This little prep step makes all the difference in flavor!

Step 2: Mix the Filling

In a large bowl, toss together your elderberries, sugar, and lemon juice. In a separate small bowl, dissolve the cornstarch in the tablespoon of water to avoid any lumps, then stir it into the berry mixture. This helps the filling thicken as it bakes, so you don’t end up with a runny pie.

Step 3: Assemble the Pie

Roll out one pie crust into your pie dish and pour in the filling, spreading it out evenly. Dot the top with small pieces of butter—this adds richness and helps create that golden crust we all love. Place the second crust over the filling, crimp the edges to seal, and cut a few small slits for steam to escape. This part is fun—you can get creative with lattice tops or cut-out shapes if you like!

Step 4: Bake to Perfection

Bake your pie at 375°F (190°C) for about 45-50 minutes. Keep an eye on the crust—it should turn a beautiful golden brown. If you notice the edges browning too quickly, tent them with foil to prevent burning. When the filling bubbles through the slits, you’ll know it’s done. Let the pie cool for at least an hour to let the filling set up.

How to Serve Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe

Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe - Recipe Image

Garnishes

I’m a huge fan of serving this pie with a generous dollop of whipped cream or a scoop of vanilla ice cream—the cold creaminess is the perfect foil to the warm, tart berries. A sprinkle of powdered sugar over the crust adds a nice little finishing touch that makes it look extra inviting.

Side Dishes

This pie shines on its own but pairs beautifully with a fresh salad lightly dressed in lemon vinaigrette if you’re serving it after a savory meal. For brunch, try it alongside a platter of cheeses and nuts for a sweet ending.

Creative Ways to Present

One of my favorite ways to serve this Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe is in mini ramekins for single servings—perfect for parties or when you want to make just enough. I also love adding edible flowers on top to make it look festive at holiday dinners.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover pie tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to 4 days, and the flavors actually deepen overnight, making each bite tastier.

Freezing

This pie freezes nicely! If you want to save some for later, wrap it tightly in plastic wrap and foil, then pop it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat slices in a low oven (around 325°F/160°C) for 10-15 minutes to warm up the filling and restore the crust’s flakiness. Avoid microwaving if you can—it tends to make the crust soggy.

FAQs

Can I use frozen elderberries instead of fresh?

Absolutely! Frozen elderberries work well in this pie and are often easier to find outside of the growing season. Just thaw and drain any excess liquid before mixing them into the filling to prevent a watery pie.
How do I prevent the crust from getting soggy?

One key tip is to sprinkle a thin layer of cornstarch or even ground nuts on the pie bottom before adding the filling to help absorb excess juice. Also, make sure to cool the pie completely before slicing.
Are elderberries safe to eat raw?

Raw elderberries and their stems contain toxins and should always be cooked before eating. Cooking in the pie filling completely removes any harmful compounds, making the pie safe and delicious!
Can I make the pie crust from scratch?

Definitely! If you have a go-to pie crust recipe, it’ll work beautifully here. Just be sure to chill your dough before rolling it out to get that flaky texture we all love.
How long should I bake the pie?

Baking at 375°F (190°C) for about 45-50 minutes usually does the trick. Look for a golden crust and bubbling filling — these are your signs the pie is ready.

Final Thoughts

I have to say, this Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe holds a special place in my kitchen adventures. There’s something so satisfying about turning fresh, seasonal ingredients into a flaky, flavorful pie that everyone loves. I hope you give it a try—it’s approachable, comforting, and truly worth every bite. You’ll enjoy the blend of tart elderberries and that golden crust as much as I do, whether it’s your first time making it or a new favorite tradition.

Delicious Elderberry Pie with Juicy Berries and Flaky Crust Recipe

★★★★★ 4.9 from 68 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Elderberry Pie recipe features a classic double-crust pastry filled with sweet and tangy elderberries, enhanced with lemon juice and thickened with cornstarch for the perfect balance of flavors. A delightful homemade dessert that combines tartness and sweetness beneath a flaky golden crust, perfect for berry lovers and seasonal celebrations.

Ingredients

Scale

Pie Crust

1 (14.1 ounce) package double-crust pie pastry, thawed

Filling

4 cups elderberries
1 cup white sugar
3 tablespoons cornstarch
1 tablespoon water, or as needed
1 tablespoon lemon juice
1 tablespoon butter, or to taste

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
Prepare Filling: In a large bowl, combine the elderberries, white sugar, cornstarch, lemon juice, and water. Mix gently until the mixture is evenly combined and the cornstarch is fully dissolved to help thicken the filling while baking.
Assemble Pie: Roll out one of the pie crusts and fit it into a 9-inch pie plate. Pour the elderberry filling into the crust, distributing evenly. Dot the filling with small pieces of butter to add richness.
Top Crust: Cover the filling with the second pie crust. Trim any excess dough from the edges, crimp or flute the edges to seal the pie, and cut small vents in the top crust to allow steam to escape while baking.
Bake Pie: Place the pie on the middle rack of the oven and bake at 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.

Notes

Use fresh or properly thawed frozen elderberries; avoid raw uncooked elderberries as they can be toxic.
To prevent the crust edges from burning, cover them with foil halfway through baking if they brown too quickly.
Serving with vanilla ice cream or whipped cream complements the tartness of the elderberries.
Ensure the pie is fully cooled to avoid a runny filling.

Keywords: elderberry pie, berry pie, homemade pie, fruit dessert, double crust pie, baking dessert