Picking wild berries is fun and satisfying. Eating them is just the icing on the cake! Mulberry pie is a delicious, easy dessert- perfect with a nice scoop of ice cream :). Yumm…
This pie feels “old-fashioned” to me. Just simple filling, classic crust, no frills. It’s a comforting, classic pie that is not seen much these days but deserves a comeback!
Mulberries are a superfood. Loaded with protein and iron and also bursting with vitamin C, fiber, calcium and antioxidants. Does this make Mulberry Pie a healthy choice? It does in my book! 🙂
Be sure to check out my YouTube video and blog post with tips on how to pick the perfect mulberries!
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**Pro Tip: no need to take the stems off!!
Mulberry Pie
Ingredients
Pie Filling
- 3 1/2 cups mulberries cleaned and sorted
- 1 cup sugar
- 1/4 cup flour wheat or all-purpose
- 2 tbsp butter
- 1 tbsp sugar
Double Pie Crust
- 2 cups flour plus 2 tbsp
- 1 tsp salt
- 2/3 cup cold shortening lard, butter
- 6-8 tbsp ice cold water
Instructions
Crust
- Combine flour and salt. Cut in shortening with a fork or pastry blender until your mixture resembles small peas.
- With a fork, toss in 1 tbsp. of water a time until the dough begins to leave the side of the bowl.
- Form pastry into a ball and then divide in two, flatten slightly and wrap in plastic wrap.
- Cool in refrigerator for at least 30 minutes.
Pie
- Preheat oven to 425F
- Combine mulberries, 1 1/4 cups granulated sugar, and flour.
- Roll out half of dough and place in 9-inch pie pan. Pour mulberry mixture into prepared bottom crust. Cut butter into pieces and place over the fruit.
- Bake in preheated oven for 10 minutes. Lower oven temperature to 350ºF and bake for an additional 45 minutes.
- Place on wire rack until cool.
I hope you enjoy this recipe as much as we do!
Until next time,
Melissa
