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.
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Recipe Information
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)
Instructions
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.
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.
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.
Preheat your oven to 375°F (190°C). Place a rack in the center of the oven.
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.
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.
Pour the mulberry filling into the prepared pie crust and spread evenly.
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.
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.
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.
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.
Slice and serve your homemade mulberry pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 189.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 494 mg | 38% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 2296 mg | 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.
