This delicious Mulberry Pie with its lovely, flaky crust and yummy mulberry filling, is not that hard to make and a great way to use all those tiny mulberries from your trees.
Mulberry Pie
This mulberry pie is a delicious way to use up the over abundance of mulberries that you tend to have when you grow your own mulberry trees.
If you have mulberry trees of your own, you will know that mulberries stain everything that they come in contact with, including your shoes, clothes and hands, so be careful when using them in the kitchen as you don’t want to stain your clothes or your kitchen benches!
The best way to pick them off the tree is to place a sheet or tarp under the tree and gently shake it. The ripe mulberries will fall off onto your sheet. You could also just pick them off with your fingers. Check this out for some more tips to grow, harvest and use mulberries.
Ingredients for Mulberry Pie
To make this pie, you could use a store bought pie crust, or make this light and flaky pie crust.
Ingredients for the pie crust
- Plain flour (all-purpose flour)
- White sugar
- Salt
- Unsalted butter
- Ice Cold Water
Ingredients for the mulberry filling
- Washed mulberries
- Castor Sugar
- Cornflour
- Ground Cinnamon
Ingredients for the egg wash
- 1 egg, separated
- 1 TBSP thickened cream
Making Mulberry Pie
Pie Crust
- To make the pie crust, you will need a chilled mixing bowl. Ideally, use a stainless steel bowl, though if you don’t have one, just use any mixing bowl that you have. Place the bowl in the freezer for about 15 minutes before starting to make the pie crust to chill it.
- Add the plain flour, white sugar and salt to the bowl and mix.
- Add the cold butter cubes and mix until the mixture resembles bread crumbs.
- Add the ice cold water in a slow stream to the mixture and mix until a dough forms and is smooth. Try to complete this process quickly to prevent the dough from getting too warm.
- Divide the two into two flat round discs 4-5 inches in diameter and wrap in cling wrap (plastic wrap).
- Place the wrapped dough in the fridge for about an hour.
- Butter a 9 inch (23 cm) pie dish.
- When ready, take out one dough pack and roll it out on a floured board until it is around 12 inches in diameter.
- Place the dough into the prepared pie dish. An easy way to do this is to fold the rolled out pie crust in half, then half again. Gently lift it up and place the pointed corner into the middle of the pie dish and then gently unfold the pie crust.
- Place in the fridge until ready to use it.
- Roll out the second dough pack on a floured board and create the top of the pie as you wish.
- You could create a circle to cover the pie, slicing a few cuts in the top once it has been added to the top of the pie.
- Or, you could cut out strips of crust to layer on top of the pie.
- Once you have created your top, carefully place it all back into the fridge, on top of the floured board if necessary.
Mulberry Filling
- Add the mulberries to a mixing bowl.
- Add the caster sugar, cornflour and cinnamon and mix well.
- Place in the fridge until needed.
Preparing the Pie
- Separate the egg, placing the yolk in one bowl and the white in another bowl.
- Add the cream to the bowl with the egg yolk and mix well.
- Beat the egg white, then carefully brush it all over the pie crust that is prepared in the pie dish.
- Then spread the mulberry filling into the pie crust.
- Decorate the top of the pie with the strips of crust or the circle – however you desire.
- When done, brush the crust wit the yolk and cream mixture.
- Place the complete pie back in the fridge for around half an hour.
- Preheat the oven to 375˚F or 190˚C (180˚ fan-forced).
- Cover the edges of the pie with alfoil and bake for around 40 minutes.
- Remove the alfoil and bake for another 5 – 10 minutes or until golden.
- Once cooked, sit on the bench for 2 to 3 hours to set before putting in the fridge.
- Enjoy when cold with whipped cream, ice cream or custard.
More Mulberry Ideas
Mulberry Pie
Simple Living. Creative LearningThis delicious Mulberry Pie with its lovely, flaky crust and yummy mulberry filling, is not that hard to make and a great way to use all those tiny mulberries from your trees.
Ingredients
Pie Crust
- 2 1/2 cups plain flour (all-purpose flour)
- 2 TBSP white sugar
- 1 cup (227g) unsalted butter, cold and cubed
- 1 tsp salt
- 1/4 cup ice cold water
Mulberry Filling
- 4 cups mulberries, washed, stem removed if desired
- 1/2 cup caster sugar
- 1/4 cup cornflour
- 1 tsp ground cinnamon
Egg Wash
- 1 egg, separated
- 1 TBSP thickened cream
Instructions
Pie Crust
- To make the pie crust, you will need a chilled mixing bowl. Ideally, use a stainless steel bowl, though if you don't have one, just use a mixing bowl that you have.Place the bowl in the freezer for about 15 minutes before starting to make the pie crust to chill it.
- Add the plain flour, white sugar and salt to the bowl and mix.
- Add the cold butter cubes and mix until the mixture resembles bread crumbs.
- Add the ice cold water in a slow stream to the mixture and mix until a dough forms and is smooth. Try to complete this process quickly to prevent the dough from getting too warm.
- Divide the two into two flat round discs 4-5 inches in diameter and wrap in cling wrap (plastic wrap).
- Place the wrapped dough in the fridge for about an hour.
- Butter a 9 inch (23 cm) pie dish.
- When ready, take out one dough pack and roll it out on a floured board until it is around 12 inches in diameter.
- Place the dough into the prepared pie dish. An easy way to do this is to fold the rolled out pie crust in half, then half again. Gently lift it up and place the pointed corner into the middle of the pie dish and then gently unfold the pie crust.
- Place in the fridge until ready to use it.
- Roll out the second dough pack on a floured board and create the top of the pie as you wish. You could create a circle to cover the pie, slicing a few cuts in the top once it has been added to the top of the pie.Or, you could cut out strips of crust to layer on top of the pie.Once you have created your top, carefully place it all back into the fridge, on top of the floured board if necessary.
Mulberry Filling
- Add the mulberries to a mixing bowl.
- Add the caster sugar, cornflour and cinnamon and mix well.
- Place in the fridge until needed.
Preparing the Pie
- Separate the egg, placing the yolk in one bowl and the white in another bowl.
- Add the cream to the bowl with the egg yolk and mix well.
- Beat the egg white, then carefully brush it all over the pie crust that is prepared in the pie dish.
- Then spread the mulberry filling into the pie crust.
- Decorate the top of the pie with the strips of crust or the circle - however you desire.
- When done, brush the crust wit the yolk and cream mixture.
- Place the complete pie back in the fridge for around half an hour.
- Preheat the oven to 375˚F or 190˚C (180˚ fan-forced).
- Cover the edges of the pie with alfoil and bake for around 40 minutes.
- Remove the alfoil and bake for another 5 - 10 minutes or until golden.
- Once cooked, sit on the bench for 2 to 3 hours to set before putting in the fridge.
- Enjoy when cold with whipped cream, ice cream or custard.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
Tried this recipe? Share a pic on Instagram
Fun ideas for teaching Sight Words