Elderberry Pie

CRUST

 * 2 1/4 cups flour
 * 1 cup butter
 * 1/2 tsp salt
 * 4 to 6 tbsp water, cold

ELDERBERRY PIE FILLING

 * 4 cups elderberries, stemmed
 * 1 cup sugar
 * 3-4 tbsp corn starch
 * (or tapioca starch)
 * 2 tbsp lemon juice
 * 1/2 cup water (see note)

INSTRUCTIONS

 * 1) 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.
 * 2) Clean and stem the elderberries.
 * 3) 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.
 * 4) Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.
 * 5) Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
 * 6) 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).
 * 7) 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.
 * 8) 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.
 * 9) Allow the pie to cool completely before cutting.