We have been making an attempt to use up some of last Summer’s frozen bounty. Even though the vegetables and fruits are frozen and well preserved–fresh from the garden–they do not last forever. Discovering a bit of a frozen blueberry stash, we’ve been having pancakes, smoothies, and sharing them with the chickens (the hens all time favorite treats are blueberries and cherries), but we couldn’t help but create a delicious pie too!
This pie is a combination of two somewhat tart berries–blueberries and elderberries and they make a simply scrumptious duo…
Blueberry Elderberry Pie
2 1/2 cups thawed, frozen blueberries (or fresh)
1 cup thawed, frozen blue elderberries (or fresh)
1/4 cup organic all purpose flour
3/4 cup sugar–white or brown
1 -2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1/2 teaspoon freshly grated nutmeg
pinch of sea salt
enough pie dough for a double-crust pie
Combine berries, flour, sugar, lemon juice, seasonings and salt and toss together–well, but carefully so you don’t crush the berries. Prepare pie dough and divide in half. Roll out one half to fit pie tin. Fill bottom crust with berry mixture and dollop with 1-2 Tablespoons butter, in pieces. Roll out remaining half of pie dough. Top berries with crust–round, spiral or lattice. Place pie on baking sheet (to catch any spills) and bake in a 350 degree oven for 45 minutes to an hour–until crust is lightly brown and berries are bubbly. Allow to cool before serving.