Sweet Mulberry Pie
This classic American-style pie features a flaky, buttery crust filled with sweet, tart mulberries and a hint of lemon zest, creating a balanced, refreshing dessert. It’s perfect for summer gatherings, family dinners, or holiday celebrations, offering a juicy, slightly tangy bite with a crisp golden crust.
Taste: Sweet with bright tartness, aromatic citrus notes, and rich buttery crust; balanced, not overly sugaryTotal Time: 1 hour 40 minutes (including chilling and cooling)Servings: 1Suitable For: General audience, especially fruit lovers and dessert enthusiasts; not ideal for strict low-sugar or dairy-free dietsBudget: $8–$12 USD (depending on mulberry availability; frozen may lower cost)
Ingredients
- Fresh mulberries: 500g (or frozen
- thawed)
- Granulated sugar: 150g
- Lemon juice: 2 tbsp
- Lemon zest: 1 tsp
- Cornstarch: 3 tbsp
- All-purpose flour: 200g (for crust)
- Cold unsalted butter: 120g
- cubed
- Ice water: 60ml
- Salt: 1/4 tsp
- Egg wash (1 egg + 1 tsp water): for brushing
Nutrition
Calories~380 kcal per slice (1/8 pie)
Protein4g (mainly from flour and egg)
Fat18g (mostly from butter, saturated fat ~11g)
Carbohydrates52g (including 32g sugars)
VitaminsVitamin C (from mulberries and lemon), small amounts of B vitamins
Fiber3g (from mulberries and whole grain option if used)
Tips
- Use frozen mulberries if fresh are unavailable—thaw and drain excess liquid to avoid soggy crust
- Pre-chill all ingredients and tools for flakier crust
- Let pie cool completely to set filling and prevent runny slices
- Serve with vanilla ice cream or whipped cream for enhanced richness
Steps
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