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READY IN 1½ hrs

Mulberry Pie

Read Reviews (58)

"I experimented with this and found it was well liked in my house. I have mulberries by the ton. Serve with ice cream." — WIFE228

Ingredients Edit and Save

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Original recipe makes 1 - 9 inch pie Change Servings

3 cups mulberries
1 1/4 cups white sugar
1/4 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk

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Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
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.

Kitchen-Friendly View

PREP 45 mins
COOK 45 mins
READY IN 1 hr 30 mins

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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.

—BETHYPOOH

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Most Helpful Critical Review

Jun 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!

—PIXILIX

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66 Ratings

May 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)

—Kelley

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Jun 24, 2008

I just made this today, and it was great. I too cut back the suager to 1 cup and used 2/3 cup of flour. I did not put the pie in the fridge or use milk (cuz I forgot about that part) and this is delicious!! I used my own crust too. Oh, and I did not remove the stems!!! Thanks.

—CHICKENPARENTS

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Sep 14, 2002

Sorry Anna, but I didn't have such good luck as you with the Mulberry Pie recipe. It tasted amazing! But, was very runny. I used a 1/4 cup less sugar and it was still plenty sweet. Perhaps more flour would've solved the runniness problem??? Still on the search for the perfect Mulberry pie recipe...

—TINKERBELE

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Aug 29, 2002

My husband and I both enjoyed the pie. It has a sweet-tart flavor. I used 1/4 c. Tapioca instead of flour and baked it for an additional 45 minutes instead of 30, giving the juices a chance to bubble and thicken.

—GTAGART

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Jul 06, 2008

WOW!!! For all these years these have gone to waste and then.... GREAT pie! Unbelieveable, those stems just disappear. One would not believe that they were left on! As far as harvesting the fruit, I simply spread a couple of sheets on the ground and shook the branches. That may account for the stems "disappearing", in that ONLY the ripe seeds fall from the tree! Great PIE! Served with ice cream, WOW!

—Duke

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Oct 24, 2002

I made this recipe using tapioca instead of the flour - it came out very good :-) --the hardest part of making this pie is removing all the stems off the mulberries! Is it possible to make this pie and leave the stems on??

—BRITOVERSEAS

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Nutrition

Calories
433 kcal
22%

Carbohydrates
63.5 g
20%

Cholesterol
8 mg
3%

Fat
19.1 g
29%

Fiber
1.5 g
6%

Protein
3.4 g
7%

Sodium
340 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mulberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 433
Calories from Fat: 172

% Daily Value *
Total Fat 19.1g 29 %
Saturated Fat 7g 35 %
Cholesterol 8mg 3 %
Sodium 340mg 14 %
Potassium 164mg 5 %
Total Carbohydrates 63.5g 20 %
Dietary Fiber 1.5g 6 %
Protein 3.4g 7 %
Sugars 37.6g
Vitamin A 2 %
Vitamin C 32 %
Calcium 4 %
Iron 23 %
Thiamin 18 %
Niacin 18 %
Vitamin B6 4 %
Magnesium 7 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.