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Mulberry Pie Recipe

Mulberry Pie Recipe

This homemade mulberry pie is bursting with sweet-tart berry flavor wrapped inside a buttery, flaky crust. Made with fresh mulberries, warm hints of lemon and vanilla, and a rich golden crust, this classic summer dessert is perfect served warm with vanilla ice cream.
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Author: Austin Carter
Servings: 0

Equipment

Ingredients

For the Pie Crust

  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cubed
  • 6 –8 tablespoons ice water

For the Mulberry Filling

  • 5 cups fresh mulberries stems removed
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter

For the Egg Wash

  • 1 egg
  • 1 tablespoon milk

Instructions

  • In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.
    In a large bowl, whisk together the flour, sugar, and salt for the crust
  • Add ice water a tablespoon at a time until the dough comes together. Divide into two disks, wrap tightly, and refrigerate for at least 30 minutes.
    Add ice water a tablespoon at a time until the dough comes together
  • Preheat the oven to 375°F (190°C). Place a baking sheet in the oven while it preheats.
    Preheat the oven to 375°F (190°C).
  • In another bowl, gently toss the mulberries with granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, and cinnamon.
  • Roll out one dough disk and place it into a 9-inch pie dish, leaving some overhang around the edges.
    Roll out one dough disk and place it into a 9-inch pie dish
  • Pour the mulberry filling into the crust and dot the top with butter.
    Pour the mulberry filling into the crust and dot the top with butter.
  • Roll out the second dough disk and place it over the filling. Trim excess dough, crimp the edges, and cut a few slits in the top for steam ventilation.
    Roll out the second dough disk and place it over the filling
  • Whisk together the egg and milk, then brush the top crust evenly.
    Whisk together the egg and milk, then brush the top crust evenly
  • Place the pie on the hot baking sheet and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
    Place the pie on the hot baking sheet and bake for 45–50 minutes
  • If the crust browns too quickly, loosely tent it with foil during the last 15 minutes of baking.
  • Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
    Mulberry Pie Recipe Final

Notes

  • Fresh mulberries work best, but frozen mulberries can also be used without thawing.
  • Allowing the pie to cool helps the filling set properly for cleaner slices.
  • For extra sparkle and crunch, sprinkle coarse sugar over the crust before baking.
  • Store leftover pie covered in the refrigerator for up to 4 days.