Name: Mulberry Pie Recipe
Prep time: 30 min
Cook time: PT-485729H48M38S
Total time: 1 h 20 min
Yield: 8
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 1 cup cold unsalted butter, cubed; 6–8 tbsp ice water; 4 cups fresh mulberries (stems removed); 1 cup sugar; ¼ cup all-purpose flour; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 tbsp butter (for dotting)

Ingredients

Scale

For the crust:

2½ cups all-purpose flour

1 tsp salt

1 cup cold unsalted butter, cubed

6–8 tbsp ice water

For the filling:

4 cups fresh mulberries (stems removed)

1 cup sugar

¼ 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 45–50 minutes or until golden and bubbly. Let cool before slicing.

Prep Time: 30 mins
Cook Time: 45–50 mins

Nutrition

Calories: 390 per serving
Fat: 18g per serving
Carbohydrates: 55g per serving
Fiber: 3g per serving