Recipe: Elderberry Crostata with Lemon

Oct 2, 2011 by     5 Comments    Posted under: Dessert Recipes, Recipes
Elderberry Crostata with Lemon

Elderberry Crostata with Lemon

This delicious rustic hand-formed crostata is both humble and elegant in form and flavor.  The lemon and cinnamon accentuate the wild elderberry flavor perfectly, and the crisp, buttery crust makes the entire experience a delight.  Tart, sweet, and crunchy, this rustic pie is sure to become a staple on your Fall menu.

How to Make Elderberry Crostata Rustic Pies

  • Pie Crust for 2 nine-inch pies
  • 4 cups elderberries, plus more for garnish
  • 1 cup sugar
  • 1/2 cup flour
  • Heavy 1/4 teaspoon cinnamon
  • zest of 1 lemon, yellow part only, plus more for garnish
  • juice of 1/2 lemon
  • 1 egg white, loosened with water
  • 1 tablespoon turbinado sugar for garnish

Make a double batch of pie dough (see post “How to Make Perfect Pie Crust”) and set in refrigerator to cool.

Once chilled, remove pie dough from refrigerator, divide into fourths, and roll each fourth into a circle, a little thinner than 1/4 inch thick.  The circle does not need to be perfect, as the uneven edges just add to the rustic nature of the finished crostata.  Place crusts on baking sheets that have been lined with parchment paper.  Set aside.

Divide Pie Dough and Roll Out

Divide Pie Dough and Roll Out

Place elderberries, lemon zest, lemon juice, cinnamon, flour and white sugar in a large bowl, and toss gently with hands to coat.

Add Lemon and Cinnamon to Elderberries

Add Lemon and Cinnamon to Elderberries

Mix Flour and Sugar with Elderberries

Mix Flour and Sugar with Elderberries

Place one fourth of the elderberry mixture into the center of each pie crust in a mound.

Place Elderberries in Center of Pie Crusts

Place Elderberries in Center of Pie Crusts

Fold the dough up over the elderberry mound, folding the dough over onto itself as you rotate around the crostata.

Fold Pie Crust Edges Over to Make Crostata

Fold Pie Crust Edges Over to Make Crostata

Brush the egg wash onto the crust, covering evenly on all sides and folds.

Brush with Egg Wash

Brush with Egg Wash

Sprinkle the turbinado sugar over the crostatas so that the crystals are even over the entire crust.

Sprinkle Pies with Turbinado Sugar

Sprinkle Pies with Turbinado Sugar

Bake in a 375° oven for 35 minutes, or until the crusts are golden brown, rotating the pans in the oven during the last 10 minutes of baking.  Garnish with additional lemon zest and some fresh elderberries if you’d like.  Enjoy!

Rustic Elderberry Crostata with Lemon

Rustic Elderberry Crostata with Lemon

Recipe by Jothan Yeager, October 2011

 

The Bald Gourmet’s love of harvesting wild foods and making delicious gourmet treats with them is showcased in today’s recipe:  Elderberry Crostata with Lemon.

 

Recipe: Elderberry Crostata with Lemon
 
Prep time

Cook time

Total time

 

This delicious rustic hand-formed crostata is both humble and elegant in form and flavor. The lemon and cinnamon accentuate the wild elderberry flavor perfectly, and the crisp, buttery crust makes the entire experience a delight. Tart, sweet, and crunchy, this rustic pie is sure to become a staple on your Fall menu.
Author:
Recipe type: Dessert
Cuisine: Italian
Servings: 4

Ingredients
  • Prepared Pie Crust for 2 nine-inch pies
  • 4 cups elderberries, plus more for garnish
  • 1 cup sugar
  • ½ cup flour
  • Heavy ¼ teaspoon cinnamon
  • Zest of 1 lemon, yellow part only, plus more for garnish
  • Juice of ½ lemon
  • 1 egg white, loosened with ½ teaspoon water
  • 1 tablespoon turbinado sugar for garnish

Instructions
  1. Set prepared pie dough in refrigerator to cool for 20 minutes.
  2. Once chilled, remove pie dough from refrigerator, divide into fourths, and roll each fourth into a circle, a little thinner than ¼ inch thick. The circle does not need to be perfect, as the uneven edges just add to the rustic nature of the finished crostata.
  3. Place crusts on a baking sheets that have been lined with parchment paper. Set aside.
  4. Place elderberries, lemon zest, lemon juice, cinnamon, flour, and white sugar in a large bowl, and toss gently with hands to coat.
  5. Place one fourth of the elderberry mixture into the center of each pie crust in a mound.
  6. Fold the dough up over the elderberry mound, folding the dough over onto itself as you rotate around the crostata.
  7. Brush the egg wash onto the crust, covering evenly on all sides and folds.
  8. Sprinkle the turbinado sugar over the crostatas so that the crystals are even over the entire crust.
  9. Bake in a 375° oven for 35 minutes, or until the crusts are golden brown, rotating the pans in the oven during the last 10 minutes of baking.
  10. Garnish with lemon zest. Enjoy!

5 Comments + Add Comment

  • […] long history of human use, from food, to wine, and even for medicine.   One of my favorite uses is Elderberry Crostata with Lemon.  They are a fast-growing plant which can grow up to 13 feet tall.  The leaves are compound and […]

  • Would it be possible to somehow make this with dried elderberries?

    • I haven’t tried, so I’m not sure what the results would be. But I would think you could strep the dried berries in warm water until they are soft, drain them, and then use as if fresh berries in the recipe.

  • I have included a photo and link to this in my list “What to do with Elderberries”.
    Hope that’s ok with you?
    Great post, thanks for sharing.

    • Wildcraft, thanks for the reference and link back on your site. I appreciate you letting me know. You’ve assembled some great Elderberry ideas, several of which I’m going to have to try with my frozen berries from last year. I like your blog. I grew up eating many of the wild plants you have written about, and would like to journey into more wild recipes myself. Thanks again for the comment. Happy foraging and eating!

I love hearing from my readers, so please go ahead and leave a comment!

Rate this recipe:  


Welcome!

The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.