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Mulberry Pie

Mulberry Pie

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
WIFE228

WIFE228

I experimented with this and found it was well liked in my house. I have mulberries by the ton. Serve with ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
  3. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BETHYPOOH
191

BETHYPOOH

7/15/2005

This is the BEST pie that my husband has ever had. I altered the receipe a bit based on everyone's comments. I used 2/3 cup sugar and 1/3 cup flour, it made an incredible pie. I let it cool for about 2 hours and it was only a little runny/juice, but my husband thought it was perfect. Thank you Anna I now have a recipe for all those mulberries on our tree.

PIXILIX
156

PIXILIX

6/21/2005

I LOOOOOve Mulberry pie! And yes, you can leave the stems on, they soften when baked & if you didn't know otherwise you problably wouldn't notice them. Here's some things I changed that I think enhanced the recipe: I added a little extra flour (between 1/4 - 1/2 cup total), less sugar (used only one cup and will next time probably use 2/3 - 3/4 cup only), and added a dash of cinamon, nutmeg, allspice, clove, altogether totalling about a heaping half teaspoon. The result was pretty good, and I will use this recipe again, only with less sugar :) Thank you for the base recipe!

Kelley
100

Kelley

5/27/2007

I just made this pie and served it to my husband and parents-in-law, and they loved it (and my mother-in-law is not one to dish out the praises when it comes to other people's cooking)! So, it was a big hit! I did use some of the comments made by other users. My mulberries were very juicy, so I added extra flour, and I also added a dash of cinnamon, nutmeg, clove, and allspice as suggested by Pixilix. I also reduced the amount of sugar to 2/3 cup, however I think I would prefer it just a little bit sweeter, so will up the amount to 3/4 cup of sugar next time. I also used a tart pastry crust using flour, butter and egg yolk, which came out just wonderfully -- tasty and flaky, and beautifully golden brown -- and brushed the top of the crust with milk and sprinkled it with raw cane sugar. Tasty and pretty! I will definitely be making this pie again! :o)

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