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Mulberry Pie Recipe

Mulberry Pie Recipe

Learn how to make the best homemade mulberry pie with this easy baking recipe featuring fresh, juicy mulberries encased in a buttery, flaky crust. The perfect balance of sweet and tart flavors, this traditional pie makes the most of seasonal berries with simple techniques anyone can master.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown mulberry pie with a lattice top, where deep purple berry juices bubble through the gaps, set on a weathered wooden table. The crust exhibits a perfect flaky texture with visible butter layers, dusted with a light sprinkle of coarse sugar that catches the soft afternoon window light. A slice has been removed, revealing the glistening, intensely-colored mulberry filling that holds its shape without being runny. Scattered fresh mulberries and a small ceramic pitcher of cream sit alongside, while a vintage fork rests on the distressed wooden surface, showing traces of the vibrant filling.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mulberry Pie Recipe?

The key ingredients include fresh mulberries (750g), all-purpose flour (300g), cold unsalted butter (200g), granulated and brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, salt, and an egg for the wash. Coarse sugar is used for sprinkling on top.

How to cook Mulberry Pie Recipe at home?

Learn how to cook Mulberry Pie Recipe by making a flaky butter crust, preparing a sweet-tart mulberry filling with cornstarch as thickener, assembling with a decorative lattice top, and baking at a high temperature initially (200°C) before reducing to 175°C. The crucial step is allowing the pie to cool completely for 3-4 hours to set properly.

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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Cold dough is essential for a flaky crust as it keeps the butter solid until it hits the hot oven." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "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." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "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." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "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." }, { "@type": "HowToStep", "name": "Form Bottom Crust", "text": "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." }, { "@type": "HowToStep", "name": "Prepare Top Crust", "text": "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." }, { "@type": "HowToStep", "name": "Fill Pie", "text": "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." }, { "@type": "HowToStep", "name": "Add Top Crust", "text": "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." }, { "@type": "HowToStep", "name": "Seal Edges", "text": "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." }, { "@type": "HowToStep", "name": "Finish Top Crust", "text": "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." }, { "@type": "HowToStep", "name": "Bake Pie", "text": "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." }, { "@type": "HowToStep", "name": "Monitor Baking", "text": "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." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "154" }, "review": [ { "@type": "Review", "author": "Ingrid Svenson", "datePublished": "2024-04-10", "reviewBody": "Perfect balance of sweet and tart! The mulberries really shine in this recipe, and the crust is absolutely divine. I couldn't stop at just one slice!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Mehta", "datePublished": "2024-04-12", "reviewBody": "The flakiest crust I've ever made! Those detailed instructions about keeping the butter cold really paid off. My family was impressed with how professional it looked and tasted.", "name": "Best Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camila Rodriguez", "datePublished": "2024-04-15", "reviewBody": "Worth hunting for mulberries! I had to visit three farmers markets to find them, but this pie was absolutely worth the effort. The filling holds its shape perfectly when sliced.", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhao", "datePublished": "2024-04-18", "reviewBody": "No soggy bottom - amazing! This was my first time making a fruit pie that didn't turn out with a soggy crust. The technique of preheating the baking sheet really works!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dupont", "datePublished": "2024-04-20", "reviewBody": "Summer dessert perfection! Made this for a garden party and everyone begged for seconds. The hint of cinnamon complements the mulberries beautifully without overpowering them.", "name": "Summer Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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