Easy Mulberry Pie Recipe
Tasty lattice-top mulberry pie.
Servings: 8 slices
Calories: 238kcal
Ingredients
- 1 Pillsbury double pie crust
- 3½ cups mulberries
- 1 medium 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 pan with one of the two pie crusts. Crimp edges. If using frozen fruit, pour the mulberries into a large bowl until partially thawed.
- Mix mulberries with orange zest, and orange juice. If you need to, you can substitute lemon juice and zest.
- In another bowl, mix sugar, flour, and salt. Stir flour into the mulberry mixture. Pour the mulberry mixture into the prepared bottom pie crust. Dot with butter, and add top pie crust. I prefer a lattice top.
- Cover pie edges with aluminum foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the upper crust.
- Cool on a wire rack before slicing. Enjoy with some vanilla ice cream.
Notes
- If you decide to make a traditional double-crust pie, be sure to cut some slits into the top crust.
- I sprinkled my mulberry pie with some colorful coarse sanding sugar, but you can use white sugar, or skip this step altogether.
- To learn how to do the lattice crust here: https://youtu.be/vwQYd2ljw-4
Nutrition
Serving: 1slice | Calories: 238kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 209mg | Fiber: 1g | Sugar: 30g