Bursting with the natural sweetness of fresh mulberries, this pie is a true celebration of summer’s bounty. With its flaky crust and vibrant filling, mulberry pie is a dessert that’s sure to impress at family gatherings or holiday feasts. Easy to make and even easier to enjoy, this recipe is perfect for pie enthusiasts and beginners alike.
Mulberry Pie Recipe :
If you’ve ever wondered how to transform mulberries into a show-stopping dessert, this pie is the answer! Mulberry pie captures the juicy, tart flavor of these berries in a golden crust that’s both comforting and indulgent. Whether you’re harvesting mulberries from your backyard or picking them up at the market, this recipe will help you create a pie that’s as beautiful as it is delicious.
History of the Recipe :
Mulberry pie is a classic dessert with roots in regions where mulberries grow abundantly. These berries, often foraged in late spring and early summer, have been a staple ingredient in homemade pies for generations. While less common than other berry pies, mulberry pie holds a special place in many rural and small-town kitchens, where it’s celebrated for its unique flavor and vibrant color.
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Mulberry Pie Recipe
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 4 cups fresh mulberries (washed and stems removed)
- 3/4 cup sugar (adjust to taste)
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp unsalted butter (for dotting)
For Assembly:
- 1 egg (beaten, for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
Prepare the Pie Dough:
- In a large bowl, mix flour, sugar, and salt. Add cold butter cubes and cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Make the Filling:
- In a medium bowl, combine mulberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Toss gently to coat the berries evenly.
Roll Out the Dough:
- Preheat the oven to 375°F (190°C). Roll out one dough disc to fit a 9-inch pie pan. Transfer it to the pan, pressing it gently into the edges.
Assemble the Pie:
- Pour the mulberry filling into the prepared crust. Dot the filling with small pieces of butter. Roll out the second dough disc and place it over the filling, or cut it into strips for a lattice design. Seal the edges and crimp as desired.
Add the Finishing Touches:
- Brush the top crust with beaten egg and sprinkle with sugar for a golden, sparkling finish.
Bake:
- Place the pie on a baking sheet to catch drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool:
- Allow the pie to cool completely before slicing to let the filling set.
Notes
- If fresh mulberries aren’t available, frozen ones work well. Just thaw and drain them before use.
- Adjust sugar to taste, depending on the sweetness of your mulberries.
Tips for Mulberry Pie Recipe :
- Chill your butter and water for the crust to ensure it’s flaky.
- Use a pie shield or foil to protect the edges of the crust from over-browning.
- Serve with a scoop of vanilla ice cream for an extra treat.
FAQs for Mulberry Pie Recipe :
Q: Can I use store-bought pie crust?
A: Yes, store-bought crust is a convenient alternative if you’re short on time.
Q: How do I store leftover mulberry pie?
A: Cover the pie tightly and store it in the refrigerator for up to 3 days.
Q: Can I freeze mulberry pie?
A: Yes, you can freeze the baked pie or the unbaked, assembled pie for up to 3 months.
Conclusion :
Mulberry pie is a delightful way to celebrate the sweet-tart flavor of these unique berries. With its vibrant filling and flaky crust, this recipe is a timeless classic that’s sure to become a favorite in your home. Whether served at a summer picnic or a cozy winter gathering, this pie is a guaranteed crowd-pleaser.