Ever eaten a mulberry before? Me neither, until this recipe. Recently, I was gifted a GIANT bowl of mulberries. You can’t get mulberries from a store, they have to be lovingly picked from a mulberry tree. I wanted to get a pure taste of the mulberry pie flavors, so I planned on doing a basic berry pie recipe. I looked up online to see how I would prepare these little black berry jewels and the common answer was to pinch or cut all the tiny green stems off.
I decided I would just pinch off the stems, but 2 and a half reruns of “Friends” later, my hands were stained purple and my repeated pinching caused my thumbnail to break skin on my pointer finger. Not enough to bleed, but definitely enough to hurt. Take a slice of advice from me…cut the stems, don’t pinch!
The result was a delicious berry pie that wasn’t too sweet alkohol and even though it looked really “seedy”, I wasn’t picking them out of my teeth like I might with a raspberry pie per say.
And wait! How could I eat pie in the heatwave of the Northeast without ice cream?
1 double basic flaky crust
4 cups (2 lb.) mulberries
¾ cups (170 g.) sugar
¼ cup (75 g.) flour
3 tablespoons lemon juice
Preheat oven to 200c/400f. Roll out bottom crust, press into pan and let chill in the refrigerator.
Clean berries and snip the stems. Mix with sugar ,flour and lemon juice. Let sit for 15 minutes. Pour berries into the bottom crust.
Roll out remaining pie crust and either lay on top, cutting to vent or use cookie cutters to make shapes and decorate the top.
Bake for 15 minutes and then turn oven down to 175c/350f. Bake for another half hour, rotating halfway through or until top is nicely golden.