ElderBlueberry Pie

Have I mentioned I love making pie? I love making pie. If I make up a “big” batch of pie dough ahead of time, I can easily knock a couple of pies out in an hour, not counting baking/cooling/resting times. And there’s always something in season that you can turn into a pie. And of course, as a couple of friends keep insisting:

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For this one, I did a little research and learned that elderberries won’t be in season in my area until at least August, and I couldn’t fathom finding them frozen anywhere locally, so as suggested by the baking buddy who introduced me to RLB (my advisor from my master’s thesis), I checked the bulk food stores for dried. I found them at the second one I checked! Joan had mentioned on Facebook that she was told to re-constitute them in apple juice, so that’s what I did. I found that they didn’t so much get plump & juicy as they got… not dry. So, I’m hoping to be able to find some when they’re in season and try it again, to see if it makes any noticeable difference in the end product.

Rehydrated Elderberries
Rehydrated Elderberries

Once the elderberries are rehydrated, add blueberries, then add them all to a pot with some sugar, cornstarch, water, and lemon juice.

Making the filling
Making the filling

It doesn’t look very appetizing now, but as it cooked up, the blueberries started bursting and the mixture became thick and jam-like. Rose says the elderberries will hold their shape, but of course, being dried, mine pretty much didn’t have any shape before they went into the mix.

Cooking the filling
Cooking the filling

The seeds stayed intact, though, so they continued to add their crunch throughout the filling.

I forgot to make decorative berry shaped cutouts before putting the top crust on the pie, so I just cut the vent slits instead.

Ready for the oven
Ready for the oven

I think it worked out. 🙂

What a pretty pie!
What a pretty pie!

I have to admit to having been quite pleased with how this one came out. The crimped border may not have stood up and stayed super pretty, but I thought the pie as a whole looked fantastic, if I do say so myself.

I realized that between the recent work travel and catching up on other things at home, I’d missed a few opportunities to deliver something to my friend Gilad, and I really wanted to try this elderberry pie, so this week, I thought I’d do something a little different. I made a strawberry rhubarb pie as well, then I moved half of the elderberry pie into the pan with half of the strawberry rhubarb. 🙂

Pie surgery
Pie surgical implements
Transplant successful
Transplant successful

From what I can gather, the Frankenpie was transported to downtown Kitchener on the back of a bike, followed by a trip to the park for a picnic. I call that a good use of pie. The other half of the Frankenpie went to work, where, near as I can tell, it was thoroughly appreciated by some thoroughly spoiled co-workers.

Personally, I enjoyed the unique texture offered by the elderberries. Hubby thought it needed ice cream. I pointed out where to find the freezer. I noticed he finished the piece I gave him, and didn’t make the trip to the basement. 😉

 

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4 thoughts on “ElderBlueberry Pie

  1. Wow! Im impressed! How did you move one part of the pie so successfully to another! You are a pie transplant specialist! lol! You pie crust looks very flaky! I think if i were to move it, probably will break into pieces or fall apart!

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  2. Pie surgery! You are so multi-talented!! Those pies look fantastic. You have me thinking hard about strawberry rhubarb…I am baking my pie tomorrow. I think I have to agree with your banner. Really, what is there that isn’t at the very least drastically improved by a pie?!

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