Hello! I hope that you have all had a good weekend! I spent my Saturday at the beach and then I made a mulberry pie for tea on Sunday. During spring, our mulberries ripen on the tree. Almost every year, I make a pie with them. This year, the tree is overloaded with mulberries!
I decided to pick a few and make a pie before the birds and my brothers got hold of them!
It is actually quite fun picking mulberries, although one has to be careful not to stain clothes with the bright red juice of an over-ripe mulberry.
I have many childhood memories of mulberry trees. I use to have silkworms and we would go on a neighborhood hunt for the leaves to feed the worms. That was back when we lived in town. I also remember climbing the trees with my friends and eating the delicious berries, all the while leaving those red stains my clothes! I am sure my mom was charmed! 😉
The recipe for this pie is one I have made myself, combing a few different recipes and adding my own twist. In times past, I have never followed any specific recipe for the pie, so each year the pie has tasted a bit different than the year before! This time round, however, I think it tasted better than ever before!
I actually got the idea for a mulberry pie from the Laura Ingalls Wilder books. I used to be so impressed with the descriptions of all the pies in her books and then one day, I decided to try one out myself with the mulberries.
Pretty good if I do say so myself!
This pie actually uses two kinds of pastry, a sweet, press in the pan, butter pastry for the bottom and an easy, but delicious, roll out pie crust for the top.
Press in the Pan Sweet Crust Pastry
250 grams butter
125 grams caster sugar
Cream the above together and then add 1 egg and whisk.
Add 250 grams flour and 125 grams cornflour. I also added 1 tsp mixed spice which gave a nice flavour to the crust.
Grease your pan and press the pastry into it. Prick it with a fork and place into the fridge for 10 minutes.
Bake at 180 deg Celsius for about 20 mins or until golden brown. Leave to cool.
700 grams mulberries – prepare them beforehand by pinching off the stalks
100 ml soft brown sugar
60 grams butter
1/2 tsp mixed spice
1/2 tsp cinnamon
Place sugar and butter on the stove on medium heat and stir continuously until the sugar dissolves. Add the spices and stir. Then add the mulberries and simmer gently for about 10 mins, until the fruit is soft. Pour the fruit into the cooled pie crust.
Easy Roll Out Pie Crust
Throw 1 cup of flour into a food processor. Add 1 teaspoon of salt and two tablespoons of sugar. I also added 1 tsp of cinnamon. Blend altogether and then add 50 grams of butter and process until it looks like fine breadcrumbs. Add 4 to 5 tablespoon of ice cold water one at a time until the dough is moist. Roll out into worm-like shapes and make a lattice work for the top of your pie. Brush the top with melted butter.
Put the pie into the oven for half an hour or until the crust looks done.
Sprinkle some caster sugar with a sieve over the top of the pie for a pretty effect.
Eat up! You can also serve it with cream or custard for a special treat.
Yummy! We enjoyed it with some friends and in one sitting it was all but gone! Except for one piece that I’m sure my dad will tuck into later! 😀
Well, I hope that you enjoyed this post! Do you like mulberries? Leave a comment and let me know. Have a lovely week!