Begin by lining a pie plate with pastry.
Mix the washed sorted berries with the sugar, cinnamon, water, and flour.
"Check for sweetness and add more sugar, if necessary." (I chose not to do this and the amount of sugar was perfect for my taste.)
Place the elderberry mixture into the unbaked pie crust.
Add the top crust and brush with a little milk and sprinkle with sugar.
“Kringle the pie crust edges together.” (I wasn’t sure what this meant but I usually use a fork to press my two layers of pastry together and create a seal.)
Cut some slits in the top of the pie for venting.
Bake at 350°F (175°C) until crust is browned and berry mixture is bubbling – about 45-60 minutes. Let stand an hour (or morbefore serving.
