2 1/2 cups elderberries
3 tablespoons lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 (9-inch) double crust pie pastry
Heat oven to 425 degrees F. Line a 9-inch pie pan with pastry.
Combine berries and lemon juice. Pour into pie shell.
Mix sugar, salt and flour. Sprinkle over berries. Cover with top crust; seal and flute edges. Cut a few small steam vents in the top.
Bake for 10 minutes, then reduce oven temperature to 350 degrees F and bake 30 minutes longer.
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