Mulberry Pie

A picture of cutting slices of fresh mulberry pie.

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5 from 27 votes

A rich pie made from wild mulberries might be one of the best summer pies you'll ever have.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: mulberry pie, mulberry pie recipe

Servings: Servings

Calories: 409kcal

Author: Alan Bergo

Cost: 10

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.

Video

Notes

Chefs Tips

Check on the pie halfway through cooking. It's a good idea to rotate it 180 degrees. Often temperatures can vary a lot. If it looks like the pie will be too dark by the time it's done cooking, turn the heat down to 350 F and cover it with foil.

Some recipes may recommend preheating the oven to 400 degrees but I recommend nothing more than 350-375 F. Make sure to put the pie on a low rack in the oven-if it's too high the color may be uneven.

Nutrition