Elderberry Pie

==INGREDIENTS==
===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==
#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.
Category:Pie Recipes
Category:Elderberry Recipes
Category:Rice flour Recipes
Category:Butter Recipes
Category:Kosher salt Recipes
Category:Water Recipes
Category:Corn starch Recipes
Category:Lemon juice Recipes