Mulberry Pie

Bursting with the vibrant, subtly sweet flavor of fresh mulberries, this homemade mulberry pie is the perfect centerpiece for any dessert spread. Featuring a buttery, flaky crust made from scratch and a luscious berry filling enhanced with hints of cinnamon and a bright splash of lemon juice, this recipe is a celebration of summer’s bounty. With golden, sugar-kissed pastry and juicy fruit bubbling beneath, this pie is as beautiful as it is delicious. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s both rustic and irresistible. Perfect for picnics, holidays, or any time you want to impress, this mulberry pie captures the essence of homemade comfort food.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cups Granulated sugar
• 0.25 teaspoons Salt
• 1 cups Unsalted butter
• 6 tablespoons Ice-cold water
• 4 cups Fresh mulberries
• 3 tablespoons Cornstarch
• 1.5 tablespoons Lemon juice
• 0.5 teaspoons Ground cinnamon
• 1 unit Small egg
• 1 tablespoons Milk
• 1 tablespoons Coarse sugar (for topping)

Directions

Step 1

In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 0.25 teaspoons of salt.

Step 2

Cut 1 cup of cold unsalted butter into small cubes. Add it to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Gradually add 6 tablespoons of ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal balls, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven.

Step 5

In a large bowl, combine 4 cups of fresh mulberries, 0.5 cups of granulated sugar, 3 tablespoons of cornstarch, 1.5 tablespoons of lemon juice, and 0.5 teaspoons of ground cinnamon. Mix gently to coat the berries evenly.

Step 6

On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough.

Step 7

Pour the mulberry filling into the prepared pie crust and spread evenly.

Step 8

Roll out the second dough disc into a 12-inch circle. Place it over the filling and tuck the edges under the bottom crust, pinching to seal. Use a sharp knife to cut a few slits in the top crust to release steam.

Step 9

In a small bowl, beat 1 egg with 1 tablespoon of milk. Brush the top crust with the egg wash and sprinkle 1 tablespoon of coarse sugar over it.

Step 10

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Step 12

Slice and serve your homemade mulberry pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Nutrition Facts

Serving size	1662.6 grams (1662.6g)

Amount per serving	% Daily Value*
Calories	2906

Total Fat 106.40g	136%
Saturated Fat 58.40g	292%
Polyunsaturated Fat 0.00g
Cholesterol 412mg	137%
Sodium 749mg	33%
Total Carbohydrate 461.70g	168%
Dietary Fiber 25.40g	91%
Total Sugars 189.10g
Protein 50.80g	102%

Vitamin D 25IU	123%
Calcium 494mg	38%
Iron 33mg	181%
Potassium 2296mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 6.8%

Carbs: 61.4%