Elderberry Pie III

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"In the early days, Pa would send us out to pick the elderberries. Then we'd get this wonderful pie as our reward."
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servings 342 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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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.


  1. Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
  2. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
  3. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
  4. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.


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This pie was WONDERFUL! "Easy as pie" to make and very, very delicious! It is my fool-proof elderberry pie recipe now!

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