Mulberry pie is one of those nostalgic desserts that instantly transports me back to lazy summer afternoons in my grandmother’s kitchen. The bright, juicy mulberries bursting with sweet-tart flavor combined with a flaky, buttery crust create a pie experience that feels both comforting and special. If you haven’t had the pleasure of tasting a fresh mulberry pie yet, you’re in for a treat, this recipe will bring that magic right to your oven.
This mulberry pie recipe is perfect for everything from festive family gatherings to cozy weekend baking sessions. It’s the kind of dessert that’s surprisingly simple to make yet feels elegant enough for any occasion. Using fresh mulberries adds a vibrant color and a unique berry taste that stands apart from the more common blueberry or cherry pies. Plus, it’s a lovely way to showcase a seasonal fruit that often flies under the radar.
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Why This Mulberry Pie Recipe Works So Well
What sets this mulberry pie recipe apart is the perfect balance it strikes between sweetness and tang, with a juicy filling that doesn’t get soggy thanks to a few clever techniques. The crust is golden and flaky, made from scratch with just the right amount of butter and a touch of sugar to complement the berries. I prefer using fresh mulberries when possible because their flavor is unmatched, but frozen ones work well too.
This recipe is wonderfully customizable. You can easily adjust the sweetness depending on how tart your berries are or your personal preference. For a gluten-free version, swap the all-purpose flour for a gluten-free blend, and for a vegan twist, use coconut oil or vegan butter in the crust. You can even add a hint of warming spices like cinnamon or cardamom to the filling for a subtle depth of flavor.
Another reason I love this recipe is the quick prep time and straightforward steps, making it accessible for bakers of all skill levels. It’s also versatile enough to be made as a deep-dish pie or in smaller tart pans if you want individual servings.
Recipe Card
Mulberry Pie Recipe
8
servings20
minutes50
minutes320
kcalA luscious, juicy mulberry pie with a flaky golden crust, perfect for showcasing the fresh seasonal flavors of mulberries in a simple yet elegant dessert.
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Ingredients
4 cups 4 fresh mulberries (or frozen, thawed and drained)
3/4 cup 3/4 granulated sugar
3 tablespoons 3 cornstarch
1 tablespoon 1 lemon juice
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 salt
2 2 pie crusts (store-bought or homemade)
1 1 egg, beaten (for egg wash)
1 tablespoon 1 sugar (for sprinkling on top)
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, gently toss mulberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes.
- Roll out one pie crust and place in a 9-inch pie pan. Trim edges, leaving a slight overhang.
- Pour berry filling evenly into the crust.
- Roll out the second crust and cover the pie, either as a full top or lattice. Trim and crimp edges to seal.
- Brush the top crust with beaten egg and sprinkle with sugar. Cut vents if using a full top crust.
- Place pie on a baking sheet and bake for 45–55 minutes until crust is golden and filling is bubbling.
- Cover edges with foil if browning too quickly.
- Cool pie for at least 3 hours before slicing to allow the filling to set.
Notes
- Fresh mulberries are best but frozen can be used, just drain well.
- For a sweeter pie, increase sugar to 1 cup.
- Leftover pie keeps well refrigerated for
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Pro Tips to Bake the Perfect Mulberry Pie Every Time
- Drain the Berries Well: Mulberries hold a lot of juice, so after washing, let them drain well or gently pat dry to avoid excess liquid that could make the crust soggy.
- Use a Pie Shield or Foil: To prevent the edges of your crust from burning, cover them with a pie shield or loosely tent foil halfway through baking.
- Add a Thickener: Cornstarch or tapioca starch is key to thickening the filling. I usually use 3 tablespoons for a perfectly set filling without it being too stiff.
- Chill Your Dough: Always chill the pie dough for at least 30 minutes before rolling out. This helps keep it flaky and prevents shrinkage while baking.
- Vent the Top: Whether you’re using a full top crust or a lattice, make sure to cut vents so steam can escape, helping the filling thicken properly and avoiding a soggy pie top.
- Let It Cool Before Serving: Give the pie at least 3 hours to cool before slicing to allow the filling to set beautifully.
Variations on the Classic Mulberry Pie
1. Mulberry and Apple Pie
Adding crisp apples to your mulberry pie brings a lovely contrast in texture and sweetness. Choose tart apples like Granny Smith or Honeycrisp, slice them thinly, and mix with the mulberries and sugar. The apples hold their shape well, adding a bit more body to the filling while complementing the juicy mulberries perfectly.
2. Vegan Mulberry Pie
For a plant-based version, swap the butter in the crust for chilled coconut oil or vegan margarine. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to bind the dough if needed. The filling stays the same, but you can add a splash of lemon juice for extra brightness.
3. Gluten-Free Mulberry Pie
Use a gluten-free all-purpose flour blend in place of regular flour. Many blends work well, but one with xanthan gum included helps mimic the texture of traditional dough. Chill the dough thoroughly and handle gently, as gluten-free doughs tend to be more delicate.
4. Mulberry and Blackberry Mixed Berry Pie
Combine mulberries with blackberries for a deeper, richer berry flavor. This mix enhances the natural tartness while creating a visually stunning pie with dark purple hues. Adjust sugar slightly depending on the sweetness of the berries.
Your Baking Questions Answered
Mulberries release a lot of juice when baked. To prevent a soggy crust, use cornstarch or tapioca starch as a thickener in the filling. Also, blind baking the bottom crust for 10 minutes before adding the filling creates a barrier that helps keep the crust crisp. Finally, cooling the pie completely before slicing allows the filling to set, reducing runniness.
Roll out the second pie dough and cut it into even strips about ½ to ¾ inch wide. Lay half the strips horizontally over the filled pie, then weave the remaining strips vertically over and under the horizontal strips to create a basket-weave pattern. Trim and crimp the edges for a polished look.
Replace the butter in your crust with coconut oil or a vegan butter substitute. For the egg wash, brush the crust with a mixture of almond milk and maple syrup to get a beautiful golden finish. The filling ingredients stay the same.
Why You Need This Mulberry Pie in Your Life
Making mulberry pie is like capturing summer’s essence in a golden, flaky crust. The juicy burst of mulberries paired with a buttery crust creates a harmony of flavors and textures that’s hard to resist. Whether you’re baking for a family gathering, a casual weekend treat, or a festive occasion, this mulberry pie recipe is bound to impress.
I love how versatile this recipe is, you can easily tweak it to suit your taste, dietary needs, or whatever berries you have on hand. Don’t hesitate to experiment with the variations I shared earlier to find your perfect version. Mulberry pie is not only delicious but also a wonderful way to celebrate seasonal fruits and homemade goodness.
If you’re hungry for more fruit-forward desserts, you might want to try my Rhubarb Custard Pie or Coconut Custard Pie Recipe. Both recipes highlight fresh fruit with simple, comforting preparations that anyone can master.
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