Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mulberry pie in metal pie tin on to of round wire cooling rack next to linen napkin and small dish of fresh mulberries

Mulberry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Mulberries are such a special fruit and my fresh Mulberry Pie recipe really lets them shine. This easy pie has a luscious, purple mulberry filling with hints of lemon and vanilla all wrapped up in a buttery, flaky crust. Eat this pie warm with some vanilla bean ice cream for a delicious, seasonal treat.

  • Total Time: 1 hour plus chilling
  • Yield: 1 9-inch pie

Ingredients

for the crust:

1.5 cups all purpose flour

1 tablespoon sugar

1/4 teaspoon kosher salt

4 ounces unsalted butter, diced and frozen

2 ounces water 

1 teaspoon vanilla extract

a few ice cubes

For the filling:

5-6 cups fresh mulberries, about 1.5-2 pounds

1 cup light brown sugar

1/4 cup cornstarch (1/3 cup if you like your pie filling more firm or if you are using frozen fruit)

zest and juice of one lemon

1 tablespoon vanilla extract

1 tablespoon butter, diced into very small pieces

Instructions

  1. Add vanilla to water and ice and set aside. Pulse flour, sugar, and salt in food processor until blended. Add butter and pulse a few times until the butter is about the size of small peas. Drizzle in the ice water and vanilla mixture while pulsing. Start with 4 tablespoons. If it is still quite dry add 1-2 more tablespoons.

  2. When dough is evenly moist and holds together when pinched, dump onto work surface and gather into a flat disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
  3. When ready to bake the pie, preheat oven to 400 degrees with a baking stone, baking steel, or heavy baking tray inside. Combine filling ingredients in a large bowl and stir well. Allow to sit while you roll out the crust and preheat the oven.
  4. Roll dough into a roughly 12-inch circle. Don't worry if the edges aren't perfect - you can trim them if desired. Drape the dough over your 9-inch pie pan and fit it into the bottom without stretching the dough. Add the filling and all of the goo that has accumulated. Dot the top with butter and fold the dough over the filling.

  5. Brush dough with egg wash and sprinkle with sugar before baking on a parchment or foil lined tray in preheated oven for 45 minutes or until filling is bubbling. I like to tent mine with foil after about 25-30 minutes to prevent it from becoming too browned.
  6. Allow pie to cool at room temp for as long as you'd like but 20-30 minutes is usually enough time to let the filling set up a bit but not so long that the pie will be cold. Warm pie with ice cream is one of life's greatest joys!
  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes plus chilling
  • Cook Time: 45 minutes
  • Category: dessert, pie
  • Method: baking
  • Cuisine: American