Mulberry Pie, YUM!

Do you have mulberry trees in your orchard? Mulberries are ready to be picked during late spring and early summer. Since you will most likely have an abundance of mulberries you want to put to good use, we have a special treat for you. What better way to use this sweet, tart, and refreshing fruit than in a fresh, warm, gooey pie? Check out our mulberry pie recipe below: 

Gather your ingredients: 

  • 2 sheets of pre-made refrigerated pie crust (or homemade if you’re feeling gutsy)
  • 3 ½ cups of mulberries
  • The zest of 1 medium orange 
  • 1 tablespoon of orange juice 
  • 1 cup of sugar 
  • â…“ cup of flour 
  • ¼ teaspoon of salt 
  • 1 tablespoon of butter

Prepare pie crust: 

While you wait for your oven to preheat to 375 degrees, line a 9-inch pan with one sheet of your pie crust. Then, crimp the edges of the dough to accomplish your desired pie shape. 

Prepare pie filling: 

If you’re using frozen mulberries, make sure they fully thaw before proceeding. Mix your mulberries with orange zest and orange juice for a tangy flavor. In a separate bowl, mix your flour, sugar, and salt. Then, pour into the mulberry mixture. 

Put the pie together: 

Pour your mulberry filling into the pan with the pie crust. Then, place a few small pieces of butter throughout the pie. Lastly, add the next sheet of the pie crust to the top in your desired shape. 


Before putting the pie in the oven, cover the edges with aluminum foil to prevent burnt edges. Then, you’re ready to pop it in the oven for an hour. You’ll know it’s ready when it’s bubbling and oozing from the top crust. 


Now it’s time to serve yourself a slice with a big scoop of vanilla ice cream and enjoy!

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