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Mulberry Pie

My favorite pie! I think pie is better than cake or cookies, or brownies. The secret to pie is the crust - roll it as think as you dare without tearing. It creates an amazingly flaky crust (peep the second picture below for a look at that flakiness) Especially this one. The uncommon, often overlooked fruit that is mulberries, because of the tedious harvest and prep, packs a serious punch of flavor. You won't want to skip out on this recipe!


fill a pie dish with berries to measure (about 3 cups)

1 1/4 cup sugar

1/4 cup flour

1/4 tsp. nutmeg

2 Tbsp. butter

1 egg - for egg wash

sugar to top (about 1/4 cup)

Pie Crust

1 tsp. salt

1/2 cup oil

2 cups sifted flour

1/4 cup water

(may need to add 1/2 the recipe if you like your crust thicker)


  1. Preheat oven to 350 F. In a mixing bowl, hand mix with a rubber scraper the berries, sugar, flour, and nutmeg - set aside.

  2. In a separate bowl sift the flour, then add the salt, oil, and water. Mix until slightly wet. If it is too sticky, add more flour, if not sticky enough, water until you reach the proper consistency.

  3. Lay down a silicone mat on the counter, then half the crust dough. Place a sheet of parchment paper on top and roll the dough with rolling pin until very thin, about 1/4 inch thick (I get it a little thinner, to where the dough is a bit see through). Flip the rolled dough onto the pie shell and fit. Add the berry mixture into the shell, and top with the butter, sliced 4 ways.

  4. Repeat rolling the second dough, and flip it on top of the berries layer. Cut around the pie plate and pinch the edges together and closed with your fingers. Make slits in top of the pie. Beat an egg and add egg wash to the top of the pie, then dust with extra sugar on top. Bake for 45-60 min, until the crust is golden brown. Cook time varies depending the crust thickness and oven. Check your pie every 15 min. as to not burn it!

  5. Let pie cool completely on a wire rack, then eat room temp. with whipped cream or refrigerate and eat chilled!

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