! I have a special treat for you today, from my backyard straight thanks to falling in love with fresh mulberries. We used to forage for mulberries but we now grow ourselves. One of my favorite times of the year is when the mulberry trees in my garden start producing their juicy, slightly sweet berries.
It’s like nature’s candy store, right at home! So, what to do with all those mulberries? Make a pie, of course!
The Love for Mulberry Pie
There’s something about a homemade pie that speaks to the soul, and my mulberry pie is no exception. The sweet-tart flavor of the mulberries, the crunch of the crust, and the warmth of the filling—it’s comfort in a dessert plate. Plus, mulberries have a unique flavor, unlike any other berry, which makes this pie a delightful surprise for the taste buds.
If you haven’t tried mulberry pie before, it’s high time you do. You are going to love this recipe because it’s straightforward and easy, and it lets the natural flavor of the mulberries shine. This pie is also great for gatherings; your guests will be asking for the recipe by the end of the evening, I guarantee it.
:: 4 cups of fresh mulberries (rinsed and stems removed)
:: 1 cup of sugar
:: 2 tablespoons of lemon juice
:: 2 tablespoons of cornstarch
:: A pinch of salt
:: 2 pie crusts (store-bought or homemade)
:: 1 egg (beaten, for egg wash)
Preheat your oven to 375°F (190°C).
In a large bowl, combine mulberries, sugar, lemon juice, cornstarch, and salt. Gently stir until the berries are coated.
Roll out one pie crust and fit it into a 9-inch pie dish.
Pour the mulberry mixture into the pie crust.
Roll out the second pie crust. You can place it whole on top, making sure to cut some slits for venting, or cut it into strips and weave a lattice.
Brush the top crust with the beaten egg. This will give your pie a beautiful golden color.
Bake for about 45-50 minutes or until the crust is golden and the filling is bubbly. If the edges of the pie start to brown too quickly, cover them with aluminum foil.
Let the pie cool completely before slicing. This allows the filling to set.
Mixing It Up
This recipe is quite flexible. You can add a splash of vanilla extract or a sprinkle of cinnamon to the mulberry mixture for added depth of flavor. If you want to mix up the fruit, try a combination of mulberries and blackberries or raspberries.
Serve this pie at room temperature or slightly warmed. It’s perfect with a dollop of whipped cream, a scoop of homemade no-churn ice cream, Try adding in some mulberry syrup or mulberry jam for flavor, or a sprinkle of powdered sugar. And don’t forget a cup of coffee or tea—it’s the perfect pairing.
Storing Your Mulberry Pie
Leftovers? No problem! Your mulberry pie can be stored in the refrigerator, covered, for up to five days. You can also freeze the pie. Just wrap it tightly in plastic wrap and then foil. It will keep for up to three months. When you’re ready to eat it, let it defrost in the fridge overnight.
I hope you enjoy making (and eating) this mulberry pie as much as I do. Remember, the best ingredient is always love, so bake with your heart and enjoy the fruits of your labor (literally!). I can’t wait to hear about your pie-making adventures!