Mulberry Pie

Mulberry pie is easy to make and is a seasonal treat! This one is not too sweet and full of mulberries. It’s beautiful, delicious, and simple!

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If I could marry a mulberry tree, I would. That’s how much I love mulberries! First, there is something about climbing a tree in search of a sweet, ripe, berry that sends you right back to blissful, hot childhood summer days and makes you feel like a child again. 

Second, these berries are just delicious! They are sweet and full of color. And there are so many of them on one tree… If you have a mulberry tree, you know what I’m talking about. There are enough of them to feed the birds, the ducks, chickens, neighborhood kids, and grandma, to make mulberry jam, and to save the world!

Mulberry Pie Recipe…

There are a few kinds of mulberries. In this recipe, you’ll see me using Pakistani mulberries which are the longer kind of mulberries. However, feel free to use any kind of mulberry that you can put your hands on, small ones work great too. There are also white mulberries which I have never tried making a pie with but I can’t see why they won’t work as well.

Ingredients…

For the crust…

• All-purpose flour
• Sugar
• Salt
• Salted butter
• Goat’s milk yogurt – this might not be a traditional ingredient in a pie crust recipe but I love using it. If you can’t come by a runny goat’s milk yogurt (it has to have the consistency of buttermilk) you can use buttermilk instead.
• Egg and a teaspoon of water (to brush the dough before baking)

For the Filling…

• Mulberries
• While sugar
• Brown sugar
• Corn starch
• Salt
• Lemon zest
• Lemon juice

Kitchen Tools…

• Mixing bowl
• Strainer
• Knife
• Measuring cups
• Rolling pin
• Kitchen brush
• Pie pan

How to Make Mulberry Pie…

Step one – make the pie crust. To a large mixing bowl, add flour, sugar, and salt. Mix to combine. Then add cold, cubed butter and use your hands to mix the butter in. Make a well in the center of the mixture and add the goat’s yogurt or buttermilk. Bring the flour mixture from the edges of the bowl into the center and work the ingredients into a ball of dough. 

It doesn’t have to be completely uniform. If you see little chunks of butter in your dough it’s completely fine. Divide the dough into two discs and wrap each one in plastic wrap. Place in the fridge to chill for at least an hour.

Step two – prepare the mulberries. Start by washing the mulberries well. Then, if you’d like, remove the stem of the mulberries. If you are using small mulberries, there is no need to cut them into smaller pieces but since I used Pakistani mulberries which are 3-4 inches long, we took the extra few minutes to cut them into smaller pieces.

To the bowl of the mulberries, add the filling ingredients… White sugar, brown sugar, corn starch, salt, lemon zest, and lemon juice. Mix well to coat all the berries and set the bowl aside while you work on the dough. This way the berries will have some time to release some of their juices.

Step three – assemble the mulberry pie. Remove one disc of dough from the fridge. Flour your work surface well and roll the pie crust 1/8’’ thick and about 12’’ in diameter. Butter your pie pan well and use your rolling pin to help lift the pie crust into the dish. Press the dough into the pie dish to set it in place, you should have extra dough hanging from the sides. Once the dough is in place, add the mulberries with all of their juice onto the pie crust.

Step four – weave the lattice top. Take the second disk of dough out of the fridge. Flour your surface well again, and work this disk into a sheet that is 1/8’’ thick and 12’’ in diameter. I use a pizza cutter to cut the lattice strips but you can also use a pastry cutter or a knife.

Make 10 cuts to create 11 strips, each about an inch wide. Start by placing 5 strips on top of the filling about an inch apart. Now, we are going to work from the center to the edge…

1. Fold back two strips of dough, and place a strip over the three remaining strips. 
2. Place the two folded strips back in place. 
3. Fold back the three strips that previously were left in place. 
4. Place a strip of dough over the two strips that were left in place. 
5. Place the three folded strips back in place. 
6. Now, on the other end, you’ll start by folding the three strips that we placed the first horizontal strip over and keep going the same way. 

I know that this can be a bit confusing but once you get it it’s pretty easy. It might be a good idea to look up a YouTube video if you are having a hard time. Once the lattice top is weaved, pinch the edges with your thumb and fingers to create a nice edge.

Step five – bake the pie. Beat one egg in a bowl with a teaspoon of water. Use a kitchen brush to brush the lattice top then sprinkle some sugar on the dough. Bake the pie in a 400 degrees F preheated oven for 15 minutes. Lower the temperature to 350 degrees F and bake for approximately 45 more minutes until the top is golden and the filling seems to thicken (it will thicken further as the pie cools).

How to Serve Mulberry Pie…

Remove the mulberry pie from the oven and let it cool a bit before serving. Personally, I make sure to have some good vanilla ice cream on hand because it works great with this pie. It can be served warm or at room temperature.

Options And Variations…

• Add cheese – a few days after I made this pie, my mother sent me a message that she made the same one with cheese under the berry mixture. It turned out well. I think that you can try a basic baked cheesecake cheese mixture or maybe even just a layer of brie. 
• Add other fruit – feel free to add other fruit like apples or maybe other kinds of berries. 
• Add more sugar – we only used 2/3 cups of sugar for this whole pie. If you’d like it sweeter, feel free to add a little more sugar. 
• Make it sugar free – or… don’t use sugar at all and use honey instead. I’d use probably 2/3 cup of honey to start with and see how it turns out. 
• Use whole wheat flour – you can also try to use different kinds of flour. If you decide to use whole wheat, I’d do half whole wheat and half all-purpose.
• Use vanilla extract – if you like a little taste of vanilla, add a tablespoon of vanilla extract to the berry mixture.

How to Store Homemade Mulberry Pie…

• On the counter – this mulberry pie can last on the counter, covered, at room temperature for 3-4 days. 
• In the fridge – it will last, wrapped, for a week or a bit more even. Let it come to room temperature or warm it up before serving it. 
• In the freezer – I have never tried to freeze this pie, usually, it’s gone pretty fast. However, if you want to try to freeze it go ahead. It might make sense to freeze individual slices, each wrapped in food wrap plastic. When you are ready to serve, unwrap a slice, place it on a baking sheet lined with parchment paper, and bake it in a 350 degrees preheated oven for ten minutes or so.

Frequently Asked Questions…

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If you have a mulberry tree in your backyard, or if you know of someone who has a mulberry tree and you can go pick some mulberries I hope that you know how lucky you are. Mulberries are delicious fresh, in baked goods, or in jams. I hope that you’ll give this pie a try!

More Healthy Recipes…

• Simple Mulberry Cookies
• Chocolate Walnut Cake
• Easy Strawberry Bread
• Simple Oatmeal Cookies
• Easy Apple Cake With Fresh Apples

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