Best Elderberry And Strawberry Pie Recipes

ELDERBERRY PIE

Steps:

• Prepare the pie crust by mixing flour and salt (with a tbsp of sugar if desired) and then cutting the butter into the flour mixture until crumbly. Add water and bring the mixture together into a cohesive mass. Divide into two pieces, wrap and refrigerate.
• Clean and stem the elderberries.
• Place the sugar, cornstarch and water in a saucepan large enough to hold all the filling. Bring the mixture to a boil, stirring to dissolve.
• Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.
• Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
• Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).
• Seal the edges, and optionally, pain the top with milk or egg white for a golden crust. A sprinkle of sugar on top is also a nice decorative touch.
• Bake at 425 for 30 minutes and then reduce the oven temperature to 350 for an additional 20 to 30 minutes until the crust is browned and filling bubbly.
• Allow the pie to cool completely before cutting.

ELDERBERRY PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
• Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
• Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.

STRAWBERRY PIE

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

ELDERBERRY AND STRAWBERRY PIE RECIPE - (4.6/5)

Steps:

• Preheat the oven at 200°C to start off. Then, take the biscuits or cornflakes and make crumbs out of them. Put them on the side in a bowl. Cut the strawberries and also put them in a bowl on the side. Butter the six little pans, and gently put the pastry in it while folding what exceeds to thicken the edges. Put on or two spoons of the crumbs at the bottom of each little pie (it will absorb the water that will come out of the strawberries once you've put the pies in the oven) and cover them with elderberry jam (one or two coffee spoons will be enough). Generously stuff the pie with strawberries, and put what's left of the crumbs on top. You can put a little bit of sugar (or honey). With what's left of the pastry, you can decorate your pies. And then, you can take a brush and put some egg so that they won't burn in the oven. Put them in the oven at 200°C. After 15 minutes, turn down the oven to 150°C and leave them in for 15 more minutes. Take them out, and let them cool down for a bit, before eating them with sorbets and whipped cream. They are even better when they are still a little bit warm !

ELDERBERRY & ALMOND PIE

Steps:

• Make a syrup by first washing the berries well and stripping them from their stalks. Tip them into a pan with 2 tbsp water and half the sugar. Simmer for 10 minutes and add more sugar if you think you need it. After 10-15 mins the syrup will have thickened, at which point let it cool and strain through a fine sieve to get rid of any pips. Set aside.
• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and cut into two circles - one large enough to line the base of a 20cm pie dish and the other for the lid. Grease the tin with the butter and line the base with the larger round of pastry. Scatter over the ground almonds, then pour the elderberry syrup on top. Brush the edges of the pastry with water and drape over the lid and press or crimp the edges together and make a hole in the top. Brush the top with water and sprinkle with the remaining sugar. Bake for 40-45mins until the pastry is crisp and golden. Leave to cool a little then enjoy warm cut into slices with crème fraîche, yoghurt, or ice cream. Adapted from 'The Hedgerow Handbook - Recipes, Remedies and Rituals' published by Square Peg

SOUR CREAM ELDERBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place one pie crust in the bottom of a 9-inch pie plate.
• Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.

ELDERBERRY PIE

Steps:

• Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
• Heat mixture until it just starts to boil, stirring occassionaly.
• Remove from heat and let cool for 15 minutes.
• Preheat oven to 425 degrees Fahrenheit.
• Spread bottom crust in a 9 inch pie pan.
• Spread berry mixture in pie shell.
• Sprinkle cinnamon on top.
• Dot butter on top.
• Put top crust on and seal edges.
• Poke several vent holes in top crust.
• Bake at 425 degrees Fahrenheit for 10 minutes. Turn oven down to 350 degrees Fahrenheit, leaving pie in oven, and bake for 30 minutes longer.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.