Preheat oven to 450°F. Line the pie pan with a bottom crust.
In a saucepan, mix cornstarch with a little bit of grape juice. Add elderberries and sugar. Cook, stirring constantly, until mixture thickens. Add more cornstarch if needed.
Add grapes, lemon juice, elderberry honey, and salt. Stir well to combine.
Pour mixture into the prepared crust. Dot with butter.
Moisten the edge of the bottom crust, then add the top crust. Trim to ½ inch larger than the pie pan. Press edges firmly together, flute, and cut slits in the center to vent.
Brush the top crust with milk. Place pie on a cookie sheet to catch any overflow.
Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake for 45 minutes or until the crust is golden brown.
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