Mulberry Pie
A delightful dessert that captures the essence of summer with its sweet, juicy filling encased in a flaky crust.
Ingredients
Crust
- 2.5 cups all-purpose flour Forms the base of your pie crust.
- 2 tablespoons sugar A touch of sweetness binds the crust together.
- 3/4 teaspoon salt Enhances flavor and contrasts the sweetness.
- 1 cup salted butter, cold, cubed Adds a rich, creamy dimension to the crust.
- 1/2 cup runny goat's yogurt or buttermilk Helps create a tender, flaky crust.
Filling
- 6 cups ripe mulberries The star of this pie.
- 1/3 cup white sugar Sweetens the filling beautifully.
- 1/3 cup brown sugar Introduces a molasses flavor for depth.
- 1/4 cup corn starch Thickens the filling to a perfect consistency.
- 1 pinch salt Balances the sweetness of the berries.
- zest from 1 medium lemon lemon zest Adds a refreshing citrus note.
- 2 tablespoons lemon juice from 1/2 medium lemon Enhances the overall berry flavor.
Instructions
Crust
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt until well mixed.
- Work in the cold, cubed butter until it resembles coarse crumbs.
- Make a well in the center and pour in the goat's yogurt or buttermilk.
- Knead gently until a ball of dough forms and create two discs.
- Wrap in plastic and chill in the fridge for at least an hour.
Filling
- Rinse mulberries thoroughly and remove stems if necessary.
- Combine mulberries with white sugar, brown sugar, corn starch, a pinch of salt, lemon zest, and lemon juice in a large bowl.
- Stir gently to coat the berries and set aside.
Assemble the Pie
- Roll out one disc of dough to about 1/8'' thick and 12'' in diameter.
- Butter your pie pan and fit the rolled out dough into it, allowing excess to hang over the edges.
- Pour the mulberry filling into the crust.
- Roll out the second disc, cut it into strips for a lattice top, and weave over the filling.
Bake
- Beat an egg with a teaspoon of water and brush over the lattice top.
- Sprinkle with sugar and preheat the oven to 400°F (200°C).
- Bake for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 45 minutes.
- Allow to cool for a few minutes before slicing.
Notes
For a perfectly flaky crust, keep butter cold. Adjust flour for stickiness when rolling.