Jessica Bakes | Mulberry Pie

Yesterday I made something incredible - a mulberry pie using berries from our own tree! We’ve got buckets of berries right now (or we would.. if we harvested them all) so what’s a gal to do? Make pie of course!

I used three cups of berries, which would be the equivalent of four or five hearty shakes of a branch over a sheet. I picked out the darkest and juiciest ripe berries, washed and measured them out. And don’t worry about the little stems - they soften and don’t negatively effect this delicious pie! 

“I’m a berry eater, mama!”

After a quick internet search and a combo of recipes, here’s what I came up with:

Mulberry Pie Recipe

• Two store bought pie crusts (for a 9" pie)
  
• 3 C mulberries
  
• 1/3 C flour*
  
• 2/3 C sugar*
  
• ½ t freshly ground nutmeg
  
• 2 T butter, cut into cubes
  
• Milk to brush on top crust

* plus a little extra (maybe ½ t each) to dust your crust before adding the filling. 

Let your pie crust warm up just a bit after taking them out of the fridge. I used to make my own crust, but it really stressed me out and took a lot of the fun out of pie making for me. So now I just dial 1-800-Betty Crocker (errr… buy the two pack at the grocery) and call it a day. Baking should be fun! 

To start, mix your berries, flour, sugar and nutmeg in a bowl. Add mulberries and coat them thoroughly. 

Before adding filling, dust the crust of your pie shell.

Top with cubed butter.

Cut and weave lattice top using second pie crust. Hide butter under intersections.

Crimp edges and lightly brush with milk.

Turn on and pre-heat your oven to 400F. Meanwhile, put your prepared pie in the fridge to chill for around 20 minutes.

Bake at 400 for 15 minutes. Covered pie edges (with a silicon ring or foil) and turn the temp down to 350. Bake for another 40 minutes or until top is golden brown. Let pie cool for at least an hour and a half before serving (we had ours with vanilla ice cream!)

This pie is so subtle and on our first service (shortly after baking) the nutmeg came through strongly. The next morning when I had a piece (well, two pieces), the mulberry and nutmeg had blended beautifully. This is not a super sweet pie, like you might expect with blueberries or cherries, but that’s why we liked it so much!!