Mulberries are one of the most bountiful fruits available to foragers. A delicious mulberry pie recipe, the filling barely holding its shape and staining everything it touches is one of the best things they can become. With their subtle taste of figs and rich purple color, this might be my all-time favorite berry pie. It's something everyone should try once.
What do Mulberries Taste Like?
Mulberry trees are in the Moraceae, meaning they're related to jack fruit as well as figs. I like to describe their flavor as "fig lite" and it's easy to taste similarities between the two. There can be some flavor differences between trees (white mulberries generally don't taste as good to me).
The delicate flavor and the ease of harvesting in quantity make them one of the greatest fruits for foragers. Morus alba (white mulberries) are also invasive in North America, so you can harvest as much as you like.
Below my friend Peter Erik and I gently shake the branches so the berries drop into a tarp. We got 15 lbs of fresh fruit like that.
How to Make Mulberry Pie
First you'll preheat the oven to 375 F. You'll need a pie crust, 5 cups of fresh mulberries, a lemon, white and brown sugar, a pinch of cinnamon, and a dash of vanilla extract.
Like any other pie, you'll start by rolling out a pastry crust, laying it over the pie pan and trimming to make it fit.
For the pie filling, mix fresh mulberries with white and brown sugar, lemon zest and juice, cornstarch or flour, a pinch of cinnamon, and a dash of vanilla extract. I use a wild vanilla extract I make from Galium triflorum. Place the filling into the pie crust.
Finally the upper crust is rolled out and placed on top of the pie. You can leave it in one piece, or form a lattice if you want. The top crust is brushed with egg wash, and a cross or slits are cut in the center to let air escape.
If you use a pan like mine you'll want to use crust protectors or wrap aluminum foil around the edges. I like to sprinkle coarse sugar on the top before putting it in the oven.
Bake the pie for 45-60 minutes, or until the center is bubbling and the pie is golden brown. Make sure to put in on a low rack in the oven.
Let it rest and enjoy the aroma, then cut into slices and eat with whipped cream or scoops of vanilla ice cream and a sprinkle of fresh mulberries.
More Wild Berries
- Wild Blueberry-Hazelnut Cake
- Fruit Scrap Vinegar
- Serviceberry-Maple Leather
- Wild Blueberries with Cream
Mulberry Pie
Equipment
- 1 9 inch pie pan
Ingredients
Mulberry Filling
- 5 cups fresh or frozen mulberries this is 1.5 lbs
- 1 splash vanilla extract (roughly 1 teaspoon)
- ¼ cup cornstarch or an equivalent, like acorn starch
- ½ cup brown sugar or substitute maple sugar
- ½ cup white sugar
- ¼ teaspoon cinnamon
- 1.5 Tablespoons fresh lemon juice
- zest of half a lemon, grated
- 1 whole egg beaten very well without water, for brushing the crust
Pie Crust
- 2 cups all purpose flour
- 1 teaspoon kosher salt omit this if you use salted butter
- 1 tablespoon granulated sugar
- 8 oz (2 sticks) unsalted butter cold
- ½ cup full fat sour cream do not use low fat sour cream
Instructions
Crust
- Cut the butter into cubes and mix with the flour, salt and sugar in a bowl. Mush it together with your hands until the mixture looks like coarse meal.
- Mix in the sour cream in with a fork, then work with your hands to make a smooth dough.
- On a lightly floured surface, divide the dough into two balls and flatten them into round disks. wrap each disk in plastic wrap and refrigerate until needed.
Filling
- Look the mulberries over for twigs, bugs or debris. Toss the mulberries with the sugars, lemon zest and juice, vanilla, cinnamon and cornstarch.
- Roll out the bottom crust. Put the bottom crust in the pie plate. The crust should hang over the edges a bit. Put the mulberry mixture into the crust.
- Roll out the top pie crust and place on the top. Crimp the edges well, cut a few slits in the top crust for steam.
Baking
- Preheat the oven to 375 F. Brush the top crust with the egg wash. Bake on a low rack of the oven for 45-60 minutes, or until the filling is bubbling in the center and the crust is golden brown.
- Allow the pie to cool for 20 minutes before serving, ideally removing it and letting it rest on a wire rack. From here the pie will last in the fridge for 5 days or can be stored on a counter loosely wrapped in cling film for 2-3 days.
- Serve with whipped cream or vanilla ice cream.
Dona
Froze lots of mulberries from our 2 productive trees last summer. Trying to clear out the freezer for this years crops( also still have strawberries and rhubarb- next pie!)
This recipe came out great with a
a lattice top. I use Stella Park’s All Butter Crust which is fantastic( equal parts butter and flour- how can it miss!)
Thank you!
Alan Bergo
Hey thanks Dona glad it worked for you.
Elizabeth
I picked the mulberries off my sisters tree and followed this recipe. It was perfect!
Sara
Excellent recipe. Made this twice now and it turned out wonderfully both times!
Alan Bergo
Hey that’s great Sara glad it worked for you. I finally got enough to make my first pie of the year.
Ava
My first sweet pie at 64years old too busy all my early years cooking for eight children and working 7 days a week I really found the recipe easy to follow thank you
Alan Bergo
Hey Ava that’s great. I’m so glad it turned out for you.
Sara
This was one of the best pies I've ever made and the crust was so easy to make from scratch and turned out delicious and flakey. Thank you for this amazing recipe which will definitely go into the "keeper" book in our house!
Alan Bergo
Hey thanks Sara. If it ever stops raining here in MN I’ll be able to make one myself !
Dveira R.
I tried this mulberry pie recipe and really enjoyed it! The touch of vanilla and cinnamon added a subtle depth, and the lemon zest and juice gave a fresh, tangy note. The filling set well with the cornstarch, and the egg-washed crust turned out beautifully golden. It was a straightforward recipe and turned out delicious. I’ll definitely be making this again!
Alan Bergo
Hey thanks Dveira!
Juanita
I’m in Australia and have followed my Mum’s tradition baking mulberry pies (and jam). I haven’t tried your recipe yet, it’s interesting that you mix the cornflour with the uncooked berries and then cook. My mum cooked the berries first with the lemon juice and sugar on the stovetop. Then placed the thickened berries in the pie crust to cook in oven. I’m excited to try your method to compare.
Megan B
Hey I'm also in Australia - haven't tried this recipe yet but cooking the berries on the stovetop sounds like a good idea !! If you could update when you compare, I'd love to hear your thoughts ❤️
Susan
Can the pie be frozen as making forms and a friend.
Alan Bergo
Hi Susan. I’m not sure I understand all of this, you might want to re-read your comment here and make sure it reads like you want it to. Re: freezing, you could assemble the pie and par-bake it, then freeze. To cook, thaw it about half-way, then bake for the rest of the time, making sure to keep an eye on the crust, turning the heat down and extending the cooking time until it’s hot throughout. If this wasn’t what you were asking please rephrase your question and I’ll get back to you.
Kym Little
Simply the best...everyone says so not just me💋
Cassandra
I took my daughter to pick mulberries for pie or muffins. We didn't have the total called for in the recipe but I figured I'd try. It might be the best pie I've ever had and I love that it's not too sweet. Who knew mulberries could be so good. Thank you for this recipe!
Kat
This pie was so delicious. Even the kids who "don't like pie" or were "scared to try mulberries" went back for seconds. Not a slice made it to the leftover zone. The taste was like if a blackberry pie and a cherry pie had a baby. Like the best toaster strudel you've ever had, no need for icing. And it was EASY which I love bc foraging and cooking is just as much a family event in my house as eating! 10/10, if you get some mulberries, make this pie. I'm going to pick more and freeze them so i cam make this treat for my own birthday:)
Sonja
My first time making mulberry pie and I highly recommend that recipe! It turned out really yummy.
Alan Bergo
Thanks Sonja. I want to make one myself this week in MN. Hopefully the rain doesn’t knock them all down!
Trevor
I am a mailman With an older neighborhood and older trees, And was able to forage enough mulberries to make three pies last week! Aside from some texture Issues in a couple kids, it went over amazingly! Also, my Wife insured that I had a copy of your cookbook for Father’s Day as a result…
Alan Bergo
Hey Trevor. A nice perk of being a mail carrier eh? Glad you liked the pie. If you have any questions on the book don't hesitate to reach out.
d
Super easy for kids to make, and delicious! We’ve tried several mulberry pie recipes over the years and this is the best one
Alan Bergo
Hey thanks D
Trisha
Alan, thanks for this recipe! My first 'try' from Forager Chef and now I will trust you for anything. When you invest the time into picking & cleaning mulberries like my family does, the outcome of the recipe matters that much more! I've had plenty of berry pies that made me think pie was overrated, but now I can't wait to make another one to share with my family and guests. Whatever you did here, it brought out the best flavor of the berries and created the perfect consistency; this pie was neither dry nor runny. Not too sweet - because we prefer ice cream or whipped cream on top - but sweet enough to eat on it's own. (I snuck a small slice for breakfast with coffee 😉 I used lime because I didn't have lemon and (no offense) store-bought pie crust dough that was past its BIUB date, baked to your specs (bottom rack, about 45-50 minutes, turning 180 degrees about halfway through) with foil around the crust edge on my glass pan handles (and on the bottom of my oven to manage a couple juice drips). It was heavenly. My 5 year-old son and I had a lot of fun making this together (and a milkshake with the leftover berry juice) and were so proud we could all enjoy the fruit of our labor!
Alan Bergo
Hey thanks so much Trisha. I’d say the secret is keeping it simple. Totally fine to use a store-bought crust too. The berries are the most important thing. Mulberries aren’t quite ready yet up in MN here. I can’t wait to shake a few trees!
Mitch
This pie was amazing! It was gone by the next morning. I harvested the berries from my family's land, which added some sentiment.
Alan Bergo
It’s so good right? I can’t wait to pick some this week!
Olena
Oh-soooo-good! Even hubby declared it's taste good! When he tells you that you need to warm up in microwave and add a dollop of ice cream - it's an ultimate approval for someone who doesn't like new recipes. Luscious filling and beautiful crust makes pie a feast for your eyes - what else you need in life?
Alan Bergo
Thanks Olena. Glad you were able to get some! I only got a couple pounds so far. Hopefully more next week.
David Rich
I'm interested in trying this but haven't made it yet. I wanted to ask about the stems on the berries, it looks like you left them on? That seems contrary to every other baked berry recipe I've made. Are they tender and tasty? Or are they just too hard to remove? You don't say anything about the stems in your text.
Also, the container you mixed the filling in looks a bit like a saucepan, making me to suspect that you precooked the filling before baking. Reading the steps carefully I guess you don't. So I guess it's just a metal mixing bowl you used?
Alan Bergo
Hi David. Mulberries are unique. The stem is not removed and gets tender through cooking. To remove them all to make a jam pie would be waaay too much work. The filling is mixed in a bowl and put in the crust, then baked. Make sure to watch the video demonstrating the process in this post-that should help. 😋
Leslie Holleran
Thank you so much for your helpful comment. I pulled the stems off of a couple cups of mulberries last weekend for a mixed berry pie -- very time consuming. I got turned off from trying to make a mulberry pie as a result. I'm going to try your method of leaving them on. Cheers!
Alan Bergo
You bet! They’re a confusing fruit, to say the least!
Damien Smith
My tip for removing the stems....freeze them on a large flat tray on greaseproof/baking paper. Place in a freezer bag. Scrunch them up in the bag. All or most of the stems will fall to the bottom of the bag and the ones that don't simply snap off easily.
Chris
A fine point, but I noticed you said mulberries are invasive. Red mulberries are native to eastern North America. White mulberry trees, however, were introduced from Asia; and those are invasive.
Alan Bergo
Hybrids should be a thing too.
Barbi
Can I put this together and freeze it and bake a couple weeks from now?
Alan Bergo
Yes, absolutely.
Bill
Best Mulberry pie I’ve ever had. Maybe the best pie I’ve ever had. Thank you.
Annabelle M
Alan has the best recipes. This is one of many I return to again and again—everyone in the family agrees this is the best fruit pie they’ve had. Full disclosure—I only use the filling recipe, as I stick to the same all-butter pie crust recipe for all of my pies and rarely have sour cream on hand. I bet it’s a great crust though!
Alan Bergo
Hey thanks Annabelle. Now I want to make another.
Jerry
I dont' usually pay much mind when someone says this is the best, but my whole family and I were speechless with how good mulberry pie cam out. Just WOW. My two young boys said it should be a new family tradiiton. Thanks Chef.
Candace
You weren't kidding! My husband hates our mulberry tree and cleaning up the sidewalk. After he tasted the pie he said we should plant more trees! Thanks for another fantastic recipe we can make with things in our back, or front yard. We will be making this every year.
Pete
We had a huge (5 trunks!) mulberry tree in our backyard. It was the social hub for kids in our neighborhood. We had 3 small treehouses and it was not unusual for 10-12 kids to be climbing around in the tree when the berries were ripe. We would gorge on them for days (a great way to ensure regularity). My mom was an excellent pie maker. She tried mulberry a couple of times but couldn't quite get it dialed in. She would have loved to try this recipe.
Alan Bergo
Hey thanks Pete. I've really been enjoying all the childhood memories people have been sharing.
Michele Logan
Hi, I am so grateful to have found your website. Thanks for all you do! What do you do about the mulberries stems? Do they turn tender after baking?
Alan Bergo
They’re tender. You’ll never even notice they’re there.
Daniela
This was my second time making a pie and it turned out quite well. While reading your story it stated vanilla extract and I noticed I didn't add it however when I looked at the recipe it didn't mention vanilla extract, hence why I "forgot" it. Love the pie crust recipe!
Alan Bergo
Hey thanks Daniela, glad it worked for you.
Kelly Robbins
Ive never had mulberries before! Sounds like a treat to try indeed. I love your website and the education you provide!
I wanted to share a concern with the recipes that maybe other readers may have too… maybe not.
I would have to do a lot of converting for your recipes. Im gluten-free, dairy-free, egg-free due to allergies/inflammation/autoimmune issues. Sugar doesnt live in my home due to the added inflammation it causes… only honey and maple syrup (ok, i have coconut sugar for times i need granules). I use cassava flour or nut flours. I use coconut milk as a substitute milk the most… but sometimes nut milks. Chia seeds, JUST egg, or applesauce for eggs.
Have you ever considered recipes that fit these needs? I know that not everyone will love it… its a niche.
I can sometimes find conversions from paleo, vegan, gluten-free chefs… but the combo of this specialized chef and forager has been a challenge to find.
Maybe you know of a chef that does this… but if not… maybe its an opportunity to try something new?
Just a thought… thanks for hearing me out. And no need to explain if you arent interested. I get it… this is a huge shift in thinking/creating.
Looking for recipes to create foraged things that fit my dietary needs.
Alan Bergo
Cooking can be difficult when you have dietary restrictions. The sheer amount of restrictions, allergies and differences in intensity from person to person make it basically impossible for me to provide every permutation of a recipe that could be made to accommodate every restriction. I would also need to hire a small team of recipe testers. Each individual person with dietary restrictions (myself included here) are the ones who know their body the best, and I think it's best to leave things up to them to figure out different substitutions beyond the norm, although I help where I have experience. There also comes a point with each recipe where too many substitutions would ruin it, and you're just better off moving onto the next thing. I don't get to eat as much pasta as I'd like to as I have to be gluten free, but it's not the end of the world.
Kim P.
Hi Kelly,
I just made this wonderful pie with gluten free pie crusts which I found frozen in the local health food store. I also reduced the sugar by using erythritol for the white sugar. (I have in times past replaced ALL the sugar in baking recipes with erythritol, but have found that it needs a little bit of sugar to make the crust brown.) I have also used the powdery baking stevia to replace sugar, and I think it does a better job of holding the volume that sugar would in a recipe, but I only like the taste of it with fruit dishes.
I have not been able to successfully create a nut flour pastry crust.
My son has a lot of dietary restrictions similar to yours. There are a lot of recipes out there that might work for you. If you just keep trying things, and be your own creative chef, you'll eventually find the things that work for you.
For a lot of seasonal fruit that needs to be used (or preserved) quickly, I have found the easiest thing to make is a cobbler (or 5, lol). It's pretty easy to use nut flours to make a very light and delicate biscuit-like dough, which you just plop by spoonfuls on top of a basic pie filling and bake until it's bubbly, much like a pie minus the bottom crust.
Best wishes! I hope you can make a yummy mulberry something before the season is over.
Alan Bergo
Thanks Kim. This is what I’m talking about here, it’s not practical for me to supply all the possible substitutions when everyone’s needs are so different. Glad you found some subs that work for you here.