Have you ever had Mulberry Pie? Mulberries are easily my favorite berries. This Mulberry Pie recipe is just what you need to showcase these juicy and flavorful berries. And if you have mulberries to spare, be sure to make some Mulberry Jam too!
About This Recipe
When you hear the word "mulberry" what comes to mind? For me it's two things; our red mulberry tree in Chicago, and the following children's rhyme:
Here we go round the mulberry bush
The mulberry bush, the mulberry bush
Here we go round the mulberry bush
So early in the morning
Admit it, you're singing along, aren't you?
Mulberries are tart when they're not quite ready, and oh-so-sweet when ripe; I can definitely over-indulge! But besides plucking them off the tree and plopping them in your mouth, you'll want to make sure you save some for this delicious Mulberry Pie Recipe.
How to Make This Recipe
Preheat oven to 375-degrees F
Line the bottom of a 9" pie plate with one of the two pie crusts.
If using frozen fruit, let the mixture stand for 30 minutes or until partially frozen.
Mix mulberries with orange zest, and orange juice.
In another bowl, mix sugar, flour, and salt. Stir flour into the mulberry mixture. Pour the mulberry mixture into the prepared pie crust. Dot with butter, and top with the remaining pie crust, in a lattice fashion
Cover pie edges with foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the lattice crust.
Cool before slicing. Enjoy with some vanilla ice cream.
To learn how to do the lattice crust, check out this video: https://youtu.be/vwQYd2ljw-4
Recipe FAQs and Expert Tips
You may be wondering if you should pick the stems off of the mulberries before using them in this mulberry pie.
The good news is that it's not necessary. The stems soften during the cooking process and blend in with the berries. You'll never know the difference, and neither will your guests.
There are many mulberry varieties. Some grow on trees and others on bushes. However, there are three main species of mulberries:
White Mulberry (native to Eastern and Central China).
Black Mulberry (native to Western Asia and Europe).
Red Mulberry (native to the Eastern United States).
There are also hybrid varieties and related species like the Korean Mulberry and Himalayan Mulberry.
In China, the white mulberry tree (Morus alba) is mainly grown for its leaves. You see, the leaves are what silkworms feed on. In fact, the worms make silk in their cocoons that is then harvested to be used commercially.
You can learn more about this fascinating topic at the following link: Mulberry Trees and Silkworms.
In the United States, mulberry trees grow in every state but Nevada and Alaska. Mulberry harvesting season begins in mid-June and goes through August.
Some cities in the U.S. such as El Paso, Texas, and Phoenix, Arizona don't allow the planting of new mulberry trees. This is due to the amount of pollen the mulberry trees produce.
Nutritional Benefits of Mulberries
In doing a little research, I discovered mulberries are related to figs, no wonder I love them so much! Here are some other facts I gleaned from healthline.com:
- Mulberries are relatively low calories, at 60 calories per cup.
- There are 9.8 grams of carbs in one cup of mulberries, making mulberries a great low-carb fruit option.
- Mulberries are rich in vitamin C and Iron, and also contain Potassium and vitamins E and K.
- Mulberries not only lower cholesterol levels, but can also ward off cancer, heart disease, and diabetes.
I sprinkled my mulberry pie with some colorful coarse sanding sugar, but you can use regular sugar, or skip this step altogether.
Related Recipes
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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Mulberry Pie Recipe
Ingredients
- 1 Pillsbury pie crust
- 3½ cups mulberries
- 1 orange (zested)
- 1 tablespoon orange juice
- 1 cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
Preheat oven to 375-degrees F
- Line the bottom of a 9" pie plate with one of the two pie crusts.
- If using frozen fruit, let the mixture stand for 30 minutes or until partially frozen.
- Mix mulberries with orange zest, and orange juice.
- In another bowl, mix sugar, flour, and salt.
- Stir flour into the mulberry mixture.
- Pour the mulberry mixture into the prepared pie crust.
- Dot with butter, and top with the remaining pie crust, in a lattice fashion.
- Cover pie edges with foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the lattice crust.
- Cool before slicing. Enjoy with some vanilla ice cream.
Kirsten Jensen says
Really delicious! Never had made or eaten mulberry pie before, but had a feeling the orange rind would enhance the flavor of the berries,, and it did! Loved it, made with my own handmade pie crust.
Hilda Sterner says
Hi Kirsten,
Thank you so much for the review. I'm glad you enjoyed it! 🙂
Karen says
Made this yesterday. I was amazed that when baked, the mulberries taste like...figs! It was like eating a fig newton almost. Very yummy. I recommend using more like 4 or 4 1/2 cups berries.
Hilda Sterner says
Hi Karen,
Thank you so much for the review! If it's not too much trouble, I'd love a star rating as well! 😬 I love fig newtons, and I can see how you would make the comparison since both figs and mulberries have tiny seeds. I love your suggestion for adding more mulberries. The truth is I only had a small amount of mulberries, so I couldn't add more, but if I ever get my hands on more, I will definitely try adding more. Thank you!
Karen says
Five stars! I love the addition of orange zest and juice. Adds a nice dimension of flavor. I added way more juice than 1 tbsp. Basically just added the juice of 1/2 orange.
Karen says
Mulberries and Figs are in the same family biologically (I have learned) --Moraceae----hence another reason they resemble each other in taste? (at least when baked in this pie. Fresh --they are quite different.
Hilda Sterner says
Wow, I did not know that, thanks for sharing. I guess that explains why I LOVE both!
Linda says
Hi
I am from Western Australia, and searching for a Mulberry Pie recipe, came across yours !
It was easy to follow, and ended up being the best pie recipe I’ve tried in a long time. , So thank you from
Perth, Western Australia
HildaSterner says
Hi Linda,
Thanks for taking the time to come back and write a review. I sure appreciate it. I'm happy that you liked it. Have a great day!
Yvette Reidy says
Do you still live in San Diego?? I just bought a slew of mulberries up in Escondido today at the Farm Stand off of the 15North! I’m making your recipe but I’m going to use it in some small hand pies. I’ll let you know how they turn out!
HildaSterner says
Hi Yvette,
I am currently going back and forth between San Diego and Montana. However, at the moment, I'm in San Diego. We're transitioning to Montana within a year or so. I'm looking forward to hearing how it goes, good luck!
HildaSterner says
Thanks, Davorka, no deliveries at this time, but who knows what the future holds! ?
2pots2cook says
Oh boy ! Tell me you deliver ! 🙂