Mulberry Pie
Why make this recipe
Mulberry pie is a delightful dessert that showcases the sweet and tart flavors of ripe mulberries. This pie is perfect for summer gatherings or any time you want to enjoy a slice of nature’s sweetness. Making a mulberry pie is not just about satisfying your sweet tooth; it’s also a great way to use fresh fruit when it’s in season. Plus, the combination of buttery crust and juicy filling is hard to resist!
How to make Mulberry Pie
Ingredients:
- 2.5 cups all-purpose flour
- 2 tablespoons of sugar
- 3/4 teaspoon of salt
- 1 cup of salted butter, cold, cubed
- 1/2 cup of runny goat’s yogurt or buttermilk
- 6 cups of ripe mulberries
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup corn starch
- Pinch of salt
- Lemon zest from one medium lemon
- Lemon juice from 1/2 medium lemon (about 2 tablespoons)
Directions:
Crust
In a large mixing bowl, combine the flour, sugar, and salt. Mix well. Add the cold, cubed butter and use your hands to blend it in. Create a well in the center and pour in the goat’s yogurt or buttermilk. Mix the flour mixture from the edges into the center until it forms a ball of dough. It’s okay if it’s not uniform, the little chunks of butter will add flakiness. Divide the dough into two discs, wrap each in plastic wrap, and chill in the fridge for at least an hour.
Filling
Wash the mulberries thoroughly. Remove the stems if desired. If you use big Pakistani mulberries (3-4 inches long), cut them into smaller pieces. In a bowl, combine the mulberries with the white sugar, brown sugar, corn starch, salt, lemon zest, and lemon juice. Mix well to coat the berries and let them sit while you prepare the dough.
Assemble the mulberry pie
Take one disc of dough from the fridge. Flour your work surface and roll the dough to about 1/8’’ thick and 12’’ in diameter. Butter your pie pan and carefully lift the crust into it. Press the dough into the pan, leaving some extra hanging over the edges. Pour the mulberry filling into the crust.
Get the second disc of dough from the fridge, flour the surface again, and roll it out the same way. Cut it into 11 strips about an inch wide to create a lattice top. Weave these strips over the filling.
Bake
Beat an egg with a teaspoon of water and brush it over the lattice top. Sprinkle a little sugar on the dough. Preheat your oven to 400 degrees F and bake the pie for 15 minutes. Then, reduce the temperature to 350 degrees F and bake for about 45 more minutes, or until the top is golden and the filling is thick. It will thicken more as it cools.
Serve
Let the pie cool for a few minutes before slicing. It’s great served warm or at room temperature, especially with a scoop of vanilla ice cream!
How to serve Mulberry Pie
Serve mulberry pie as a delightful dessert after dinner. Pair it with vanilla ice cream or whipped cream for an extra treat. You can also serve it with a cup of coffee or tea for a perfect afternoon snack.
How to store Mulberry Pie
To store mulberry pie, cool it completely and then cover it with plastic wrap or foil. Place it in the refrigerator where it will keep for about 3 to 4 days. If you want to store it longer, you can freeze it by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
Tips to make Mulberry Pie
- Make sure your butter is very cold to get a flaky crust.
- Don’t skip the lemon zest and juice, as they enhance the flavors of the mulberries.
- If you don’t have goat’s yogurt or buttermilk, regular yogurt or sour cream can work too.
- Allow the pie to cool completely to help the filling set properly.
Variation
You can add other fruits like blueberries or raspberries to the filling for a mixed berry pie. Alternatively, you could try adding spices such as cinnamon or nutmeg to give it a different flavor profile.
FAQs
1. Can I use frozen mulberries?
Yes, you can use frozen mulberries. Just be sure to thaw and drain any excess moisture before using them in the pie.
2. How do I know when the pie is done?
Look for a golden brown crust and a filling that is bubbly and thick. The filling will continue to thicken as it cools.
3. Can I make the pie crust in advance?
Absolutely! You can make the pie crust ahead of time, wrap it well, and keep it in the fridge for a couple of days or in the freezer for a few months. Just remember to let it thaw before rolling it out.
Mulberry Pie
Ingredients
Method
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- Add the cold, cubed butter and blend it in using your hands.
- Create a well in the center, pour in the goat’s yogurt or buttermilk, and mix until it forms a dough.
- Divide the dough into two discs, wrap each in plastic wrap, and chill in the fridge for at least one hour.
- Wash the mulberries thoroughly and remove the stems if desired.
- In a bowl, combine the mulberries with the white sugar, brown sugar, corn starch, salt, lemon zest, and lemon juice. Mix well.
- Let the mixture sit while preparing the dough.
- Take one disc of dough from the fridge, flour the work surface, and roll it to about 1/8-inch thick.
- Butter the pie pan and carefully lift the crust into it, pressing the dough into the pan.
- Pour the mulberry filling into the crust.
- Take the second disc from the fridge, flour the surface, and roll it out to the same thickness.
- Cut it into 11 strips about an inch wide to create a lattice top and weave these strips over the filling.
- Beat an egg with a teaspoon of water and brush it over the lattice top, then sprinkle a little sugar on the dough.
- Preheat your oven to 400 degrees F and bake the pie for 15 minutes.
- Reduce the temperature to 350 degrees F and bake for about 45 more minutes or until the top is golden brown.
- Let the pie cool for a few minutes before slicing.
- Serve it warm or at room temperature, especially with vanilla ice cream.
