Baking Mulberry Pie
Fresh Berry Pie In My Kitchen
This is my favorite time of the summer. I just love picking all of the ripe berries off the vines and trees. There's nothing like getting your hands all stained and fresh sun warmed berry juice dripping down my chin. I think I would be perfectly happy as a black bear foraging for berries all summer! If you have visited my porch to watch the birds, then you can come on in and gab with me in the kitchen as I whip up a homemade pie! I have to tell you I am not the greatest crust maker, but this time I finally got it right! Golden light and flakey crust is just waiting for you to sink a fork into. So, go ahead and sit a spell as I bake for you.
**all photos are piping hot and fresh from my kitchen**
My husband got into this argument about 2 years ago. He was certain that mulberries only grew on bushes. After all, the song does say all around the mulberry BUSH. I had to prove him wrong though, and find out if the berries were edible! I went online and identified our fruit bearing tree, indeed, as a Mulberry tree, not a bush. I proved him wrong, but eased the reality of it by serving up a nice slice of mulberry pie. I had never had mulberries before, so this was new to me. They can be described as a mild blackberry. They do not have as much flavor as a blackberry, but they are still very yummy. I just love that I found this great tree and all of the fruit there for the taking!
Foraging On The Ground
While picking, you will notice that berries are all over the ground. It is ok to use them. Look for shiny, firm berries. They will not be buggy, and will make a great addition to the pie. I found out that berries come off the tree very easily during picking season. They pelted me often on the head as I was gathering my berries. Be sure you rinse them very well before using!
Protect Your Clothing. - Mulberries stain!
After giving the berries a good rinse and picking out any unwanted leaves, I placed 4 cups of berries into a bowl. To this, you will add 1 cup of sugar and 1/4 cup of flour. The flour helps to bind everything together. Fruit pies tend to get juicier as they cook in the oven. I drained a bit off after stirring everything together. I have to say at this point that I am ready to dive into the berries. Don't they look yummy?
Have A Mixing Bowl On Hand
The Secret To Flaky Crust
A good crust does not need a lot of ingredients. You simply combine 2 cups of water, 2 teaspoons of salt, and add 2/3 cup of butter. Simply break up the butter with a fork. If you are in my kitchen, you will see me dig my hands right in. I don't mind getting a little dirty, you see. I think my favorite part of baking is getting my hands into the mixture. I squish the butter and flour together until the butter is in small pea sized pieces. Next, you will add 7 tablespoons of water. I used to add way to much water to the mix. You need to keep your measurements exact. The dough will combine nicely with some effort.
Now for the secret: refrigerate the dough for an hour. This will make it much easier to handle while rolling it out!
After your dough has refrigerated, it will be easier to roll. You will want to divide the ball of dough in half. The bottom of the pie crust will be slightly larger than a 9" pie pan. You will want to have at least a 10" circle of dough so that it can come up the sides of the pie plate. I like to roll it out and then flip it upside down onto the pie plate. You will want to slowly edge the crust off into the plate and pinch to form the sides as needed.
Make Measuring Easy
After forming the bottom layer of crust, you will want to pre-cook it for a few minutes at 350 degrees. This will keep the bottom from getting all soggy. Remove the crust from the oven, and dump your berry mixture in. The remainder of the dough will be used to make a 9" top for the pie. You can work on a fancy pie presentation at this point. For instance, you can make a simple lattice by cutting your pie crust into strips. You can do this by rolling the remaining dough into a 9" by 2" rectangle and cutting. You could also roll out your 9" circle of crust and cut the middle of the crust out with the cookie cutter.
Ready For The Oven
It's been so nice chatting with you, and I'm ready to eat. I think I will just slap on the crust and pop it in the oven. What do you think? My mouth waters just thinking about it. I hope the crust turns out. This is the best turn out that I've had with this recipe, and I think it will be great. I'll go grab the plates, forks, and ice cream.
Present Your Pie In A Beautiful Pan
Bubbly Hot Pie
Doesn't it look delicious! I hope you enjoyed this visit to my kitchen. I hope you have fun this summer finding delicious berries to eat! I have to say the reviews are looking great so far.
Husband: "This is perfection on a plate!"
7 year old Daughter: "This is amazing!"
3 year old Son "Mommy you are a good maker!"
Make your own Mulberry Pie with a light flaky crust. The whole family will enjoy this recipe! You can substitute blackberries into the recipe.
Prep Time: 30
Total Time: 55
- 4 cups Mulberries
- 2/3 cup butter
- 1/4 cup flour (for filling)
- 2 cups flour (for crust)
- 1 cup sugar
- 2 teaspoons salt
- 7 tablespoons cold water
- In a bowl, you will combine 4 cups Mulberries, 1 cup sugar, and 1/4 cup flour. Set this aside. You may want to drain any excess liquid off as this pie will be very syrupy.
- In a separate bowl, you will combine 2 cups flour with 2/3 cup butter and 2 teaspoons salt. Mix this together with a fork until butter is "pea" sized and crumbly. Add in 7 tablespoons of water and combine thoroughly. Refrigerate for 1 hour. Separate into 2 equal sized balls. Form base of crust with one ball and 9" crust top with the other.
- Pour filling into crust base and place crust top onto the filling. Pinch sides together to seal.
- Bake at 350 for 25 minutes until golden brown and bubbly.