A delightful and juicy mulberry pie perfect for summer desserts. This pie features a flaky crust filled with sweet and tangy mulberries, creating a delicious treat for any occasion.
Preparation time
45min
Cooking time
50min
Ingredients
8 Servings
- 250 g all-purpose flour
- 30 g cornstarch
- 1 egg
- 60 ml ice water
- 15 ml lemon juice
- 500 g mulberries
- 1 tsp salt
- 150 g sugar
- 230 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a large bowl, mix the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Step 3
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Step 4
In another bowl, combine the mulberries, sugar, lemon juice, cornstarch, and vanilla extract. Mix well and set aside.
Step 5
Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the excess.
Step 6
Pour the mulberry mixture into the pie crust.
Step 7
Roll out the second disc of dough and place it over the filling. Trim the excess and crimp the edges to seal. Cut a few slits on top to allow steam to escape.
Step 8
Brush the top crust with the beaten egg.
Step 9
Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.