Mulberry Pie Recipe
Mulberry tree full of fruit? Make this delicious homemade Mulberry Pie.
Servings: 8 servings
Calories: 556kcal
Equipment
- pie dish (about 25cm in diameter)
Ingredients
Pastry
- 185 grams butter
- 1 ¼ cup icing sugar (powdered sugar)
- 1 egg
- 1 tablespoon lemon juice
- 2 ¼ cups plain flour
Mulberry filling
- 4 cups mulberry (370 grams)
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons cornflour
- 2 tablespoons water
Instructions
- Start by making the pastry. Take butter from fridge and allow to sit for about 30 minutes.
- Chop butter into cubes and beat in a stand mixer on med-high for 1-2 minutes.
- Add icing sugar and mix on low speed until combined. Turn speed to med-high and beat again for 1-2 minutes or until mixture turns a pale colour.
- Add egg yolk and lemon juice and combine with a spatula.
- Fold through sifted flour and salt. The mixture should all be a pale yellow colour with no dry of floury parts. If it seems too dry, add another teaspoon of lemon juice.
- Turn out mixture onto bench and knead lightly to form two equal balls. Wrap each ball in baking paper and place into the fridge for at least one hour.
- Pre-heat oven to 180 degrees celsius (fan-forced) and make the filling while the pastry is chilling.
- Remove the green stems from the mulberries (using scissors or pinching off with your fingers).
- Place about ⅔ of the mulberries, 2 tablespoons water and sugar in a saucepan. Gently heat to dissolve sugar and then bring to the boil. Simmer for 10 minutes.
- Mix cornflour and 2 tablespoons of water. Take saucepan off heat and add cornflour mixture. Stir well to combine. Return to heat and stir until mixture thickens. Remove from heat and set aside along with remaiing whole mulberries.
- Remove pastry dough from fridge and roll out first ball on a lightly floured surface to a thickness of about 3mm.
- Roll pastry back onto the floured rolling pin and use a spatula to lift the rest of the pastry form the bench. Place in greased pie dish and gently press into dish, trimming sides to fit. Prick the base with a fork about 7 times.
- Pour mulberry mixture onto top of pastry and then place whole mulberries on top.
- Roll out second pastry ball on a lightly floured surface to a thickness of about 3mm and use a spatula to lift the rest of the pastry form the bench. Place on top of pie and trim edges.
- Use the side of your thumb to press indents into the crust, placing your thumb diagonally and pressing at intervals of around 3cm.
- Use a sharp knife to insert about 4 small (2cm) vents into the top of the pie.
- Whisk egg white and then brush on top pastry layer of pie
- Bake at 180 degrees celsius (fan-forced) for 30 minutes or until golden brown. If crust starts to turn too brown during cooking, remove from oven and carefully place alfoil over crusts to prevent further browning.
- Serve warm with ice cream or custard.
Notes
Serving: The pie is perfect served warm with ice cream or custard.
Storing: Store in the fridge, covered, and enjoy within a day or two.
Freezing: Freeze, wrapped well, for up to a couple of months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tip: Yes, you can substitute homemade pastry with store-bought frozen shortcrust pastry.
Nutrition
Calories: 556kcal | Carbohydrates: 92g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 165mg | Potassium: 190mg | Fiber: 2g | Sugar: 62g | Vitamin A: 625IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 3mg