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Elderberry Pie

Elderberry pie with a thick, jammy elderberry filling baked under a golden, flaky double crust. The tart-sweet berry base bubbles through vents while warm cinnamon and nutmeg add holiday-style depth.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Elderberry filling
  • 4 cup fresh or frozen elderberries Use thawed frozen berries and drain excess liquid if needed.
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch Toss in right before filling for the best set.
  • 1 tbsp fresh lemon juice
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
Pie crust and topping
  • 2 pie crusts (store-bought or homemade) 2 crusts total for a double-crust pie.
  • 1 egg, beaten (for egg wash) Brush on top crust for shine and browning.
  • 1 tbsp coarse sugar Sprinkle over the egg wash for extra crunch.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare filling
  1. Preheat oven to 400°F and set a sheet pan on the middle rack to help the bottom crust bake through.
  2. In a large bowl, toss elderberries with sugar, cornstarch, lemon juice, cinnamon, and nutmeg until evenly coated with no dry cornstarch visible.
Assemble the double crust
  1. Fit one pie crust into a 9-inch pie dish and press it gently into the corners to form an even base.
  2. Pour the elderberry filling into the crust and spread into an even layer.
  3. Top with the second crust, seal and crimp the edges, and cut vents in the top crust so steam can escape.
Bake
  1. Brush the top crust with egg wash and sprinkle with coarse sugar for a crisp, golden finish.
  2. Bake for 45-50 minutes at 400°F, until the crust is golden and the filling bubbles through the vents.
Cool and serve
  1. Cool the pie for at least 2 hours before slicing so the jammy filling sets cleanly.

Notes

Pro tip: toss the berries with cornstarch right before assembling to reduce the chance of a soggy bottom crust. Store covered in the refrigerator for up to 4 days; freeze baked slices for up to 2 months, thaw in the fridge overnight. For a dairy-free option, use a dairy-free prepared pie crust (if store-bought) or a homemade crust without dairy if preferred.