Mulberry Pie Recipe
A ruby-hued mulberry pie with a buttery, flaky crust that balances the berries' sweet-tart juiciness for a dessert that captures summer's fleeting bounty.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">200g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh mulberries, stems removed (or blackberries/mixed berries)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This variation in butter size creates those coveted flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. You may not need all the water. The dough should be slightly crumbly but hold together when pressed – avoid overworking it, as this develops gluten and makes the crust tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. Cold dough is essential for a flaky crust as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the mulberries with both sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom, while the lemon enhances the natural berry flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (390°F) with a rack in the lower third position. Place a baking sheet on the rack to heat up – this helps cook the bottom crust quickly, preventing sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the larger disc of dough into a circle about 3-4mm thick and approximately 30cm in diameter. Keep rotating the dough as you roll to prevent sticking, and add minimal flour as needed. Transfer to your pie dish by gently rolling it onto your rolling pin, then unrolling over the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Press the dough gently into the dish, ensuring there are no air pockets. Leave about 1-2cm overhang around the edges. Return to the refrigerator while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc of dough to similar thickness. For a lattice top, cut into 2cm wide strips. For a traditional top crust, keep it whole but cut a few decorative slits or shapes to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bottom crust from the refrigerator and pour in the mulberry filling, mounding slightly in the center. The berries will cook down, so don't worry if it seems full.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a lattice top, arrange half the strips in one direction across the pie, then weave the remaining strips perpendicular to create the lattice pattern. For a full top crust, simply lay it over the filling. Trim any excess dough, leaving about 1cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fold the bottom crust overhang over the top crust edge and crimp decoratively with your fingers or a fork to seal. This creates a strong edge that prevents juices from escaping during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the top crust with beaten egg and sprinkle generously with coarse sugar. The egg wash creates a beautiful golden sheen, while the sugar adds sparkle and a delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C. Then reduce heat to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the vents or lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>If the edges are browning too quickly, cover them loosely with aluminum foil. Remember that a properly cooked fruit pie needs enough time for the filling to bubble thoroughly – this activates the cornstarch and ensures a properly set filling.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This resting time is crucial – it allows the filling to set properly, ensuring clean slices rather than a runny mess. Serve at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of fresh whipped cream.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen mulberries instead of fresh ones for a pie?
Yes, frozen mulberries work well in pie recipes. Don't thaw them first as this causes excess moisture. Increase the cornstarch by 1 tablespoon to account for extra liquid, and extend the baking time by about 10 minutes. The resulting pie may be slightly juicier but equally delicious.
How do I prevent a soggy bottom on my fruit pie?
Prevent soggy bottoms by preheating a baking sheet in the oven, placing your pie on the lower third rack, using adequate thickener in the filling, and blind baking the bottom crust for 10 minutes before adding filling. Ensuring the filling bubbles vigorously during baking activates the cornstarch properly.
What's the secret to making a perfectly flaky pie crust?
The secret to flaky pie crust is keeping ingredients cold throughout preparation, leaving visible butter pieces in the dough, minimizing handling to prevent gluten development, and chilling the dough before rolling and baking. The cold butter creates steam pockets during baking that form those coveted flaky layers.
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