1 (9 inch) double crust pastry
3 c. elderberries (canned), drained or fresh, cleaned and steamed
2 tbsp. flour
3 tbsp. lemon juice
1/2 c. sugar
1/8 tsp. salt

Line pie pan with bottom pastry. Fill with berries. Mix sugar, salt, and flour; sprinkle over berries. Spoon drops of lemon juice over all. Put on top crust. Bake in very hot (450°F) oven for 10 minutes. Reduce heat to 350°F and bake about 30 minutes more.

Optional: Last 15 minutes of baking, brush pie top with whisked egg white and sprinkle a bit of sugar atop.