Mulberry Pie
"You can use fresh or frozen berries."
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1 pie
ingredients
directions
- Combine mulberries and rhubarb in a medium bowl.
- Combine sugar and flour in a separate bowl.
- Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
- Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
- Dot with butter.
- Place top crust, cut steam vents, and flute edges.
- Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
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Reviews
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So I made my very first real pie from scratch yesterday! And this was the recipe I used!! And though it may not have been the prettiest pie in the world, it tasted fantastic. So I was very proud of my first pie-making attempt! I used fresh mulberries from our tree in the backyard and fresh rhubarb from a neighbor. I used Recipe #144878 for Sweet Butter Pie Crust, and the sweetness in the crust was the perfect balance for the tartness of the filling! And my husband was more pleased & amazed than I was! Heh.. I'll surely use this recipe again in the future. Wonderful! -
Delicious pie! The first time I made this I used berries handpicked from our mulberry tree. The pie was so delicious I make one every few days (as the berries ripen). The crust is best cooked with some tinfoil around the edges. I make no changes to the recipe, though we enjoy eating the pie with icecream. -
This was absolutely delicious. I topped it with whipped cream from recipe #72356 from Kimke. Scrumptious. I should have put tin foil around the edges, though. They turned out black. I did leave out the rhubarb (I didn't have any at the time to work with, and I know of no substitutes).
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This recipe is wonderful. It was very easy to make , which is always a plus. It was absolutely delicious. I wasn't so sure about the addition of the rhubarb to the pie as I am not a huge fan of it, but it made the pie so good. Thank you so much for sharing this delicious recipe. I will be making this again.
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My husband said this was the best pie he has ever eaten. We have a Pakistani mulberry tree. The dark purple/black mulberries are about 2-4 inches long. I separated the berries from the stems by pulling them through the tines of a fork. It worked great. I also baked the pie at the lower temp as recommended by others and left out the "dot with butter" step. This is definitely a "keeper" recipe!
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RECIPE SUBMITTED BY
CoffeeMom
United States
I'm a full-time student at a University of Wisconsin campus, with a double major in Sociology and History. I have three adorable children, ages 9 yrs, 5 yrs, and our 2 yr old son. My nine yr old is in third grade. My 5 yr old is is in kindergarten. My littlest one is pleasantly plump. ;) We also have 2 cats.
My daughter recently joined recipezaar under the name Miss Bean
I also really like sewing. I make @ 1/3 of my daughters clothes. Reading is also a BIG staple in my life. One of my favorite ways to find a book is to walk into the library, pick a shelf and simply grab a book at random. I've read so many great books I probably wouldn't have found out any other way.
I also like to camp and fish with my DH. He eats, sleeps and breathes fishing. He would like to one day start his own company, he hand ties and sells fishing lures locally. And he loves my cooking and will try anything at least once. ;)
He works as a pressman at a local printing company.
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