Description
Try this easy mulberry recipe pie—fresh fruit, flaky crust, and a hint of lemon for a perfect dessert. Sweet, simple, and unforgettable!
Ingredients
Scale
- 1 ½ cups fresh mulberries, rinsed and drained
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 ¼ cups all‑purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, diced
- ¼ cup ice‑cold water
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven. Set it to 375°F (190°C) and let it heat while you prepare the crust.
- Make the filling. In a medium bowl, combine the mulberries, sugar, cornstarch, lemon juice, vanilla, and melted butter. Toss gently until the berries are evenly coated. Set aside.
- Prepare the crust. In a large bowl, whisk together flour and salt. Add the diced cold butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Form the dough. Sprinkle ice‑cold water over the mixture, one tablespoon at a time, and stir until the dough just comes together. Be careful not to overwork it.
- Roll out the dough. On a lightly floured surface, roll the dough into a 12‑inch circle, about ¼ inch thick. Transfer it to a 9‑inch pie plate, pressing gently into the corners.
- Add the filling. Spoon the mulberry mixture into the crust, spreading it evenly.
- Top crust. Roll out the remaining dough and cut into strips or shapes to create a lattice or decorative top. Place over the filling and trim any excess dough.
- Seal and finish. Brush the crust edges with beaten egg to help it brown. Make a few slits in the top to allow steam to escape.
- Bake. Place the pie in the oven and bake for 45–50 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent it with foil.
- Cool. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
- Serve. Dust with powdered sugar if desired, and enjoy a slice of sunshine.
Notes
- Use fresh, ripe mulberries for maximum sweetness; if out of season, frozen berries work—just thaw and drain well.
- Don’t overmix the dough; a slightly crumbly texture keeps the crust flaky.
- For a richer flavor, add a pinch of ground cinnamon to the filling.
- Keep the pie chilled until serving to preserve the fruit’s juiciness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: mulberry recipe pie