Last week I realized that we had a mulberry tree growing along the edge of our woods, and that there were many ripe mulberries on it.
I decided to pick enough to make a mulberry pie. Having never made one before, I didn’t know what to expect.
It ended up being delicious and I thought I would share the recipe with you.
Mulberries are different from most of the berries I am used to picking because they grow on a tree instead of a bush like blackberries or on small plants like strawberries.
It took a long time to pick the mulberries until I decided to lay a sheet on the ground and shake the tree. This method ended up being a real timesaver.
I only picked the ripe mulberries because I had read that they don’t ripen once you pick them. I am not sure if that is true or not. I guess I should test it out to be sure.
One other tip I would like to share is that I used kitchen shears to cut the small stems off of the mulberries before using them in my recipe. This made the task go much quicker.
I would like to note that in my research about mulberries I found out that they are highly nutritious and a good source of vitamin C and iron among other things. Here is an article I read about some of the benefits of eating mulberries.
Freezing mulberries would be a good way to preserve them so they could be used in future pies or even smoothies. I think I might also like to try dehydrating some for use in granola.
I have said many times in the past that I am not a great pie maker, but I have to admit that it is like anything, the more you do it the easier it gets. I got brave and used a small cookie cutter to make star shapes in the center of the top pie crust. I’m just so fancy. 😉
If you have access to mulberries, I highly recommend making this pie. It is something I will be making again, especially because I can get the berries for free.
- 4 Cups Mulberries
- ¾ Cup Sugar
- ¼ Cup Flour
- 1-2 Tbsp. Butter
- Pie Dough (for 2 Crusts)
- Rinse the mulberries and dry on a towel.
- Using kitchen shears, cut the stems off of the mulberries.
- In a bowl, combine the mulberries, sugar and flour. Stir gently.
- Pour the mulberry mixture into a pie pan lined with a pie crust.
- Top the mulberry mixture with dots of butter.
- Place the second pie crust on top and crimp the edges together with the edges of the first pie crust.
- Poke holes in the top of the pie crust.
- Bake in a preheated 425 degree oven for 30-40 minutes or until the crust is golden brown.
I recommend using a pie shield or foil around the edges of the pie when baking to prevent them from getting too browned.
Instead of poking holes in the top pie crust you can cut out shapes with small cookie cutters or a sharp knife. Do this prior to placing the top crust on the pie to make the task easier.
You can use as little as a ½ cup of sugar in this recipe if you would like to cut the sweetness a little. It isn't an overly sweet pie with the ¾ cups of sugar, but if you are watching the amount of sugar you use then I would try ½ a cup and see what you think.
I have experimented with many pie crust recipes in the past two weeks. I have made some tweaks to a very old recipe from a 1940’s cookbook and I think I like this version the best. It is what I used for the crust for the mulberry pie.
I will note that I prefer to use organic palm shortening in any recipe that requires shortening because it is a healthier alternative. It is what I used in this recipe.
Also, I used evaporated cane juice in this recipe and unbleached all-purpose flour. I did not test the pie crust with 100% white whole wheat flour but it is something I am going to try next to see how it turns out.
Anyway, I hope that by using non-refined sugar, palm shortening, and flour that hasn’t been bleached that I made the recipe just a little healthier.
- 2 Cups Flour
- 1 tsp. Salt
- ⅔ Cup Shortening (I use Palm Shortening)
- Ice Water (6 Tbsp. or less)
- Combine the flour and salt in a bowl using a fork or whisk.
- Cut in the shortening using a pastry blender, or two knives, until the particles of shortening are about the size of peas.
- Sprinkle water, 1 tablespoon at a time, on the flour mixture and press with a fork until the flour mixture sticks together but isn't wet or slippery.
- Divide the dough into two pieces and form into two balls of dough.
- Place 1 ball of dough at a time between two pieces of waxed paper.
- Using a rolling pin, roll the dough until it is large enough to cover a pie pan.
- Use the pie crust in your recipe of choice.
To use this pie crust recipe for a recipe which calls for the crust to be baked first, like for a glazed strawberry pie or a pudding pie, poke holes in the crust and bake in a 450 degree oven for about 15 minutes or until the crust is lightly browned.
Covering the edges of the pie crust with foil will prevent them from browning too much.
Have you ever made anything with mulberries?
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