Mulberry Pie
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Have a mulberry tree in your yard that’s producing lots of fruit? Use some of the bounty to make this mulberry pie. It comes together easily, and is sure to earn rave reviews.
This recipe calls for stemmed mulberries, so you’ll need to remove the stems, before you get started. I recommend snipping them off with a pair of scissors. It’s an easy enough task, but it’ll probably take you about 45 minutes. Get someone to help you, and you’ll cut your prep time in half.
If you’ve never made a lattice top crust before, I’ve included a step-by-step photo tutorial. However, a simple rolled out pie crust with slits cut in the top will also work beautifully for this mulberry pie.
Mulberry Pie Recipe
Ingredients:
What You Do:
Preheat the oven to 450 degrees F.
In a large mixing bowl, toss the mulberries with the sugar, cornstarch and salt, until evenly coated.
Line a 9-inch pie plate with one of the pie crusts.
Pour the mulberry mixture into the prepared crust.
To make the lattice top for your mulberry pie, place the other pie crust on a cutting board; then, use a pizza wheel or knife and a ruler to cut the dough into 3/4-inch strips.
Arrange half of the lattice strips you just cut across the pie vertically. Use the longest strips for the center of the pie, and the shortest strips for the edge of the pie. It’ll take approximately 5 strips to cover the pie.
Fold back every other lattice strip …
and place the first horizontal lattice strip across the center of your pie.
Fold the vertical strips back down over the horizontal strip, to achieve a woven effect.
Now, fold back the vertical strips that you didn’t fold back last time.
Add another horizontal strip. Then, fold the vertical strips back over it, to weave it in.
Continue weaving in horizontal strips, until the top of the pie is covered. Trim off any pieces that overhang the edge of the pie pan. Then, fold the edge of the crust in towards the center of the pie Pinch the two crusts together to seal in the filling, and create a pretty edge for your mulberry pie.
Have a bit of pie crust left over, after making your lattice top? Roll it into a ball; drop it in a freezer bag; and pop it in the freezer. Use your frozen pie crust scraps to make a mini tart, or keep adding to the bag, until you have enough to make another pie.
Cover the edge of the pie with a pie shield, or aluminum foil. This will keep the edge from burning, while the center cooks.
Bake for 10 minutes. Then, reduce the heat to 350 degrees F, and bake for another 50 minutes, or until the crust turns golden brown.
Remove from the oven, and allow the pie to cool to room temperature, before serving. This will allow the mulberry filling to firm up, so you get nice, clean slices.
Store your mulberry pie in the refrigerator, and eat it within 4 days.
Tips & Tricks
- Make your mulberry pie within a couple days of picking mulberries. The juicy fruit doesn’t keep very long. Store your mulberries unwashed in the fridge, until you’re ready to get to work.
- Wear an apron or work clothes. Mulberries stain.
- Stick a baking sheet under your pie pan to catch any drips, while your pie is baking. Cleaning a pan beats cleaning the oven any day.
- Frozen mulberries work just as well as fresh mulberries in this recipe.
- Use this trick to speed up your mulberry picking and increase your yield.
Mulberry Pie
Pick mulberries, while they’re in season. Then, use some of your bounty to make this delicious mulberry pie.
- Total Time: 2 hours 15 minutes
- Yield: 1 pie (8 slices) 1x
Ingredients
Instructions
Preheat oven to 450 degrees F.
Toss mulberries with sugar, cornstarch and salt.
Line a 9-inch pie plate with one of the pie crusts.
Pour the mulberry pie filling into the prepared crust.
Cover with the second crust. Pinch the edges together to seal in the filling. Cut slits in the top (if not using a lattice top). Then, wrap the edge of the crust with a pie shield or aluminum foil, to protect it from burning.
Bake for 10 minutes. Then, reduce the temperature to 350 degrees F, and bake for another 50 minutes, or until the crust is golden brown.
Allow pie to cool to room temperature, before slicing.
Store leftover mulberry pie in the refrigerator for up to 4 days.
Notes
- Use fresh mulberries within 2 days of picking. They perish quickly.
- Frozen mulberries can also be used in this recipe.
- Slide a baking sheet under the pie pan to catch drips, while the pie is baking.
- Wear an apron or old clothes to protect against mulberry stains.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Bake
- Cuisine: Global
Keywords: mulberry pie, mulberry pie recipe, how to make mulberry pie, homemade mulberry pie
More Mulberry Recipes
Still have lots of mulberries to put to use? Check out these mulberry recipes.
A super easy way I use to remove the stems from mulberries is to just ‘snap them off” after flash freezing. They break right off. I flash freeze them to make them easy to measure out for different recipes, and discovered that if you work quickly and in small batches, the frozen stem removal is the easiest and cleanest method I have found yet. Thank you for all your wonderful tips and recipes. Love your site.
★★★★★
Good tip, Karla. I’ll have to try that 🙂