Mulberry Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
• Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Lay bottom pie crust in pie plate.
• Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
• Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
• Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.

Steps:

• Combine mulberries and rhubarb in a medium bowl.
• Combine sugar and flour in a separate bowl.
• Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
• Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
• Dot with butter.
• Place top crust, cut steam vents, and flute edges.
• Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.