Ingredients
2 sheets of pie dough, or your favorite recipe for pie crust.
4 cups elderberries , stemmed, rinsed and drained
1 ½ cup granulated sugar
¼ cup cold water
4 tablespoons cornstarch
4 tablespoons chia seeds
1 tablespoon lemon juice
FOR THE PIE CRUST
Prepare your favorite pie dough form into two balls and chill wrapped in plastic wrap. When ready, roll out into two rounds. If using pre-made pie dough, keep chilled until ready to use.
Place one of the pie dough rounds into a 9 inch pie plate.
FOR THE ELDERBERRY PIE
Place berries and sugar in a saucepan. Mix the cornstarch with cold water and add it to pan. Cook, stirring occasionally, until the mixture thickens. Remove from heat and add the chia seeds and lemon juice. Stir to combine. Set aside to allow the mixture to thicken and cool a little more.
Preheat the oven to 375F.
If you want a crust topping on the pie, roll out the second dough ball until it’s about 1/4 inch thick. Use a cookie cutter to cut out pieces of the dough to be placed on the top of the pie. A small flower cookie cutter works great. Or you can can do a lattice crust as well.
Pour the berry mixture into the pie crust. Add crust over the top in either lattice or cookie cutter form. Crimp the edges of the pie.
Place pie onto a cookie sheet to catch spills. Then bake it for 40–45 minutes, until the crust is browned.
Use oven mits to remove the pie from the oven. Set aside for it to cool for at least 2 hours or until the filling is more firm.
Serve slices at room temperature or warm them slightly before serving. Top with vanilla bean ice cream.
