Ingredients
For the crust:
2œ cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
6â8 tbsp ice water
For the filling:
4 cups fresh mulberries (stems removed)
1 cup sugar
Œ cup all-purpose flour
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp butter (for dotting)
Instructions
Preheat oven to 375°F (190°C).
Make the crust: Mix flour and salt. Cut in butter until crumbly. Add ice water 1 tbsp at a time until dough forms. Divide into 2 disks, wrap, and chill for 30 mins.
Roll out one crust and fit into a 9-inch pie plate.
In a large bowl, mix mulberries, sugar, flour, lemon juice, and vanilla. Pour into crust and dot with butter.
Roll out the second crust and place on top. Crimp edges and cut slits for steam.
Bake for 45â50 minutes or until golden and bubbly. Let cool before slicing.
- Prep Time: 30 mins
- Cook Time: 45â50 mins
Nutrition
- Calories: 390 per serving
- Fat: 18g per serving
- Carbohydrates: 55g per serving
- Fiber: 3g per serving