Elderberry Pie Filling Food

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

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.

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.

BLUEBERRY-ELDERFLOWER PIE

Steps:

• Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
• Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
• Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

SEEDLESS RASPBERRY/BLACKBERRY PIE

Steps:

• Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.
• Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.
• Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.

MOM BENNETT'S GOOSEBERRY PIE FILLING

Steps:

• You may need more sugar if your gooseberries are tarter than you thought.
• You cook this all together till its thick and hot. Put this between 2 pie shells and bake if you want.

ELDERBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll 1 crust and press firmly against the side and bottom of an ungreased 9-inch pie plate. Prick bottom and sides with a fork.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
• Combine elderberries, 1 cup water, and sugar in a saucepan over medium heat. Whisk 3 tablespoons water and cornstarch together in a bowl; pour into the saucepan. Cook and stir until filling thickens and coats the back of a wooden spoon, 5 to 10 minutes. Remove from heat; stir in orange juice.
• Pour filling into the cooled pie crust. Lay second crust on top. Press edges together to seal with a fork. Cut slits in the top crust with a knife for steam to escape.
• Bake in the preheated oven until crust is browned and filling is bubbly, about 40 minutes. Cool completely before slicing, about 1 hour.