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Elderberry Pie: A Classic Canadian Delight

110 min 8 slices Medium
Elderberry Pie II is a cherished Canadian dessert that highlights the unique tartness and sweetness of elderberries. Known for their deep colour and distinct flavour, elderberries make for a perfect pie filling that is both vibrant and satisfying. This version of the Elderberry Pie is crafted for those who appreciate traditional baking methods while embracing a touch of Canadian heritage. The recipe balances the natural tartness with just enough sweetness, ensuring a delightful treat that's perfect for any gathering. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and rewarding. The result is a pie that's not only delicious but also a stunning centrepiece for your dessert table.

Ingredients

Servings
8

For the Pie Crust

For the Filling

For the Top Crust

Instructions

1

Prepare the Pie Crust

In a large mixing bowl, combine flour, salt, and sugar. Add cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Do not overwork the dough to maintain a flaky texture.

2

Preheat the Oven

Preheat your oven to 200°C (400°F).

3

Prepare the Filling

In a large bowl, combine elderberries, sugar, cornstarch, lemon juice, and lemon zest. Mix well and let sit for 15 minutes to allow the flavours to meld.

Pro tip: Ensure all elderberries are stem-free.

4

Roll Out the Dough

On a lightly floured surface, roll out one disk of dough to fit a 23 cm (9-inch) pie pan. Transfer to the pie pan and trim excess dough, leaving a 1 cm (1/2 inch) overhang.

Pro tip: Use a rolling pin to gently lift and place the dough into the pan.

5

Add the Filling

Pour the elderberry filling into the prepared crust. Dot with small pieces of butter.

6

Top with Crust

Roll out the second disk of dough and place it over the filling. Trim, seal, and flute the edges. Cut several slits in the top crust for steam to escape.

Pro tip: Use decorative cutters for a more festive look.

7

Apply Egg Wash

Brush the top crust with beaten egg and milk mixture to ensure a golden brown finish.

8

Bake the Pie

Place the pie on a baking sheet and bake in preheated oven for 50 minutes or until the crust is golden brown and juices are bubbling through the slits.

Pro tip: If the edges brown too quickly, cover them with foil.

9

Cool Before Serving

Allow the pie to cool on a wire rack for at least 2 hours before serving to set the filling.

Pro tip: Cooling ensures the filling thickens properly.

💡

Tips & Tricks

  • Use fresh elderberries for the best flavour and juiciness.
  • Chill your pie crust for at least 30 minutes to ensure flakiness.
  • Brush the top crust with milk for a golden finish.

Frequently Asked Questions

What is Elderberry Pie II?

Elderberry Pie II is a classic Canadian pie made with fresh elderberries, known for their tart and sweet flavour.

How many calories are in a slice of elderberry pie?

A slice of elderberry pie contains approximately 350 calories.

Can I use frozen elderberries for Elderberry Pie II?

Yes, you can use frozen elderberries, but ensure they are thawed and drained well before using.

How can I thicken the elderberry pie filling?

Cornstarch is used in this recipe to thicken the elderberry pie filling.

How long should I cool the elderberry pie before serving?

Cool the elderberry pie for at least 2 hours before serving to allow the filling to set.

Serving Suggestions

Serve this Elderberry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a hot cup of tea or coffee to complement its rich flavours. To make ahead, prepare the pie crust and filling separately and store them in the refrigerator for up to 24 hours. Assemble and bake when ready. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

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