Recipe: 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
- 1 cup sugar
- 1/2 cup flour
- Heavy 1/4 teaspoon cinnamon
- zest of 1 lemon, yellow part only
- 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. Place elderberries, lemon zest, lemon juice, and cinnamon in a large bowl.
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 a baking sheet that has been lined with parchment paper. Set aside.
Add the flour and white sugar to elderberries, and toss gently with hands to coat.
Place one fourth of the elderberry mixture into the center of each pie crust in a mound.
Fold the dough up over the elderberry mound, folding the dough over onto itself as you rotate around the crostata.
Brush the egg wash onto the crust, covering evenly on all sides and folds.
Sprinkle the turbinado sugar over the crostatas so that the crystals are even over the entire crust.
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 lemon zest and fresh elderberries if you’d like. Enjoy!
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.