Mulberry Pie

READY IN: 1hr 10mins
Recipe by CoffeeMom

You can use fresh or frozen berries.

Top Review by Heidi T.

So I made my very first real pie from scratch yesterday! And this was the recipe I used!! And though it may not have been the prettiest pie in the world, it tasted fantastic. So I was very proud of my first pie-making attempt! I used fresh mulberries from our tree in the backyard and fresh rhubarb from a neighbor. I used Recipe #144878 for Sweet Butter Pie Crust, and the sweetness in the crust was the perfect balance for the tartness of the filling! And my husband was more pleased & amazed than I was! Heh.. I'll surely use this recipe again in the future. Wonderful!

Ingredients Nutrition

  • 1 pastry for double-crust pie
  • 2 cups mulberries
  • 1 cup thinly sliced rhubarb
  • 1 cup sugar
  • 4 tablespoons flour
  • 2 tablespoons butter

Directions

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

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