Prep 30 mins
Cook 40 mins
You can use fresh or frozen berries.
- 1 pastry for double-crust pie
- 2 cups mulberries
- 1 cup thinly sliced rhubarb
- 1 cup sugar
- 4 tablespoons flour
- 2 tablespoons butter
- 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.
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 Electric Mixer Sweet Butter Pie Crust 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!
Delicious pie! The first time I made this I used berries handpicked from our mulberry tree. The pie was so delicious I make one every few days (as the berries ripen). The crust is best cooked with some tinfoil around the edges. I make no changes to the recipe, though we enjoy eating the pie with icecream.
This was absolutely delicious. I topped it with whipped cream from Whipped Cream from Kimke. Scrumptious. I should have put tin foil around the edges, though. They turned out black. I did leave out the rhubarb (I didn't have any at the time to work with, and I know of no substitutes).