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Elderberry Pie II

Elderberry Pie II

Esther Kenagy

"This is my favorite fruit pie of all. Wish I could find the berries in our area. Tapioca can be used in place of cornstarch if desired."
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servings 389 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
  3. Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
  4. Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
  5. Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 21
  1. 27 Ratings

Most helpful positive review

This was deeelicious...and I don't even like elderberry pie! I added about 1T extra of cornstarch and made a lattice crust. This pie had a perfect consistency, and my family just couldn't stay...

Most helpful critical review

Oh My-Took forever to clean the tiny tiny berries. Cooked them and it looked fine. I don't know what goes on in the baking process but when I was done it was crunchy-not good. NOT a do-over

Most helpful
Most positive
Least positive

This was deeelicious...and I don't even like elderberry pie! I added about 1T extra of cornstarch and made a lattice crust. This pie had a perfect consistency, and my family just couldn't stay...

Great pie! I love elderberries and found that the easiest way to clean/ de-stem the berries is to freeze them first. Then they practically fall off the stems. Super easy!

This was the first time I thickened the berries before baking. What a difference. This is what elderberry pie should look like AND taste like!!!

This is a very easy pie to make. Not so sweet that you get sick. Just a wonderful taste. I've made 5 pies already this year. I loved it!!!Once your prepare the berries, and put them in the sauce...

This was my first elderberry pie - we picked the berries from bushes we had planted in our backyard a few years ago. I love that this recipe has you thicken the filling before putting it in the...

This was the first elderberry pie I ever baked. The pies I baked were for an elderly man who is ill. He loved them. I found out that I don't care for elderberries, but this recipe was the best. ...

This was the first elderberry pie I've ever made and it turned out beautiful and delicious. Some said it was the best pie they had ever had. Thanks!

This was my first Elderberry Pie!It was excellent! Thickening the filling 1st is a wonderful idea.I'm of to pick more berries before the Robins come.

This is a lovely simple recipe that makes a great pie. Don't forget the butter! XOXO Joce

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