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Mulberry Pie Recipe

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What Is A Mulberry Pie?

Mulberries are small berries that grow on deciduous trees, such as the American black walnut or Japanese silk tree.

They’re also called “red dewberries” because they have red skin when ripe.

In China, Japan, Korea, India, Afghanistan, Pakistan, Iran, and Russia, people eat them raw in salads or cooked into jams.

But in North America, these delicious little fruits are usually used in desserts.

You can buy fresh mulberries year-round at most grocery stores.

If you don’t see any, just ask your local farmer!

So what exactly goes into making a mulberry pie?

Let’s look at some details about this tasty dessert.

Mulberry Pie Recipe

What Is The History Of Mulberry Pies?

Mulberry pie was created by James Brindley, an English gardener who lived around 1730-1750.

He wrote about his experience growing mulberries on his farm in his book published in 1768.

He described how he grew them at home, but also sold them to other people.

In fact, he had so many customers that it became very difficult for him to keep up with demand.

So, he decided to start making his own mulberry paste and sell it as well.

He used the leftover pulp from processing the fruit to make this paste.

It was then mixed with eggs, sugar, flour, and even some cinnamon.

It was baked into a pie shell before being filled with more egg mixture and more cooked mulberry pulp.

By the end of his life, he had written over 20 books including “The Farmer’s Boy Improved, or A Treatise on Husbandry, Agriculture, Gardening, etc.,”

Which included information on mulberry cultivation.

His work is still studied today!

What Are The Ingredients In A Mulberry Pie?

The main ingredient in this mulberry pie recipe is the fruit itself.

There’s no need to add any other fruits or vegetables to it because they would be an unnecessary addition that wouldn’t really enhance the taste of the mulberries themselves.

In fact, most people who eat mulberries don’t even bother eating them plain, but instead prefer to use them as part of another dish or dessert.

For example, if you were making a strawberry pie, then you might consider adding some strawberries to your mixture, but not much more than what was already in there.

You might also add vanilla extract or cinnamon to give the final product some extra flavor.

But when it comes to mulberries, the only thing you will want to put into the mix is mulberries.

It’s best to buy fresh mulberries rather than frozen ones so that you can ensure that they have been properly dried before being used in the pie.

If you plan on using fresh mulberries, then you should get about 6 cups worth of them.

That amount of mulberries will fill up a standard 9-inch cake pan (or two 8-inch pans).

If you decide to purchase mulberries online from Amazon, then you won’t have to worry about drying them yourself since all you have to do is place them directly in the packaging until you receive them at home.

When purchasing mulberries in stores, however, you may find that they come packed in a container full of water.

To dry out these berries, simply pour off the excess liquid by placing the container over a bowl or sink to catch the water.

You should then transfer the mulberries back into their original containers and store them somewhere cool and dark until you need them.

Another important component of a mulberry pie recipe is the crust.

Because this pie requires two different kinds of crusts, we recommend that you buy both types of crust separately so that you can create your own unique pie.

Mulberry Pie Recipe2

How Do You Make A Mulberry Pie?

In order to create your own delicious mulberry pie, first of all, you’ll need to gather some mulberries from the wild.

If you don’t have access to any mulberries, then you can purchase them online or at a farm supply store near you.

Once you’ve gathered enough mulberries, follow this step-by-step guide on how to make a mulberry pie so that it turns out perfectly!

  • Wash the berries thoroughly under cold water and dry them off completely using paper towels.
  • Pour the washed mulberries into an airtight container (such as Tupperware) along with 2 tablespoons of granulated white sugar.
  • Let the mixture sit overnight and stir well before use.
  • Prepare a 9 inch pie pan by lining it with nonstick aluminum foil, followed by parchment paper.
  • Combine 3 cups of all purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ cup of unsalted butter in a food processor until it forms small pebbles.
  • Press the dough evenly over the bottom of the prepared pie tin.
  • Bake the crust at 350 degrees Fahrenheit for 10 minutes, then remove it from the oven and let cool.
  • Fill the pie shell with about 1/3 cup of the berry mixture and sprinkle with more sugar if desired.
  • Roll out another layer of crust onto the top of the pie and crimp the edges together firmly. Make sure no juices get underneath the crust when rolling out the second layer.
  • Place the pie back in the oven and bake it for 20 minutes at 375 degrees Fahrenheit.
  • Remove the pie from the oven and allow it to cool for 30 minutes before serving.
  • Serve warm or cold with whipped cream and vanilla ice cream.

What Is The Best Mulberry Pie Recipe?

Mulberry pies can be enjoyed as dessert or snack food depending on your preference.

They also have many different variations that are all delicious!

Here’s what you need to know about making this fruit-based treat.

  • Step 1: Prepare the dough for the top layer of the mulberry pie by mixing together the flour, brown sugar, baking powder, and salt in a bowl. Then add the cold ingredients into the mix until it resembles breadcrumbs.
  • Step 2: Combine the melted butter and cream cheese in another bowl. Add them both to the dry mixture one at a time, alternating between wet and dry ingredients.
  • Step 3: Use a spatula to carefully fold the two mixtures together until they become incorporated without leaving any streaks of fat from either side.
  • Step 4: Press the dough evenly into the bottom of an 8 inch cast iron pan (or similar sized dish). Bake in a preheated oven for 20 minutes.
  • Step 5: Remove from the oven and allow the crust to cool completely before adding the filling.
  • Step 6: Mix the sugar, cornstarch, and cinnamon together in a small bowl.
  • Step 7: Place the berries in a large pot along with the water and bring to a boil over medium heat. Reduce the temperature to low, cover, and cook for 15 minutes, stirring occasionally and crushing the berries slightly when necessary so they release their juices better.
  • Step 8: In a separate bowl, combine the milk, eggs, vanilla extract, and nutmeg. Whisk these ingredients together slowly while gradually pouring in the hot berry liquid. Continue whisking until smooth and no lumps remain.
  • Step 9: Pour half of the egg mixture into the cooked berries and stir gently to combine. Transfer back to the saucepan, return to medium heat, and bring to a full rolling boil. Once boiling, reduce to a simmer and continue cooking for 10 more minutes.
  • Step 10: Meanwhile, prepare the second crust by combining the flour, salt, and shortening in a bowl. Cut the shortening into the flour using a fork and then rub the mixture together until it resembles coarse meal. Make sure there aren’t any chunks of shortening left in the mixture.
  • Step 11: Melt the butter in a microwave safe bowl and pour it onto the flour mixture. Stir until combined well.
  • Step 12: Lightly dust a piece of parchment paper with flour and lay it out flat on a countertop. Sprinkle a thin layer of flour on the surface of the parchment paper. Scrape the dough out of the bowl onto the floured sheet of parchment. Gently roll the dough out across the parchment paper until it covers most of the area, being careful not to stretch it too much.
  • Step 13: Roll up the dough around the rolling pin like a jellyroll and cut into individual slices. Lay each slice of dough in the prepared pan. You should get 16 pieces total if you use a standard size pie plate.
  • Step 14: Preheat the oven to 425 degrees F. Brush the tops of the crusts lightly with milk. Fill each pie shell with the berry mixture and bake for 25 minutes.
  • Step 15: While the pie is baking, prepare the topping by combining the sugar, corn starch, and cinnamon in a saucepan. Bring the mixture to a boil and let it thicken for 3 to 5 minutes.
  • Step 16: Remove the mulberry pie from the oven and brush the top of the baked pie with heavy whipping cream. Return to the oven and bake for another 5 minutes. At this point, remove from the oven and immediately sprinkle the topping over the pie.
  • Step 17: Allow the mulberry pie to sit for 30 minutes before slicing and serving warm.

What Are Some Popular Mulberry Pie Toppings?

Mulberry pie has been around since at least the 1800s. It’s actually more than just a pie — it can also be served as a tart or even in a cake form.

But what makes this specialty so special? What sets it apart from other pies?

Well, let’s find out!

The most common ingredient of a mulberry pie is mulberries, which are small berries that grow on shrubs native to North America.

They have dark purple skin that turns pink when they ripen, making them very desirable because of their color, texture, and taste.

You can use any berry instead of mulberries if your area doesn’t have mulberries available.

There are many different kinds of mulberry pies, but the main difference between each one is the type of crust used.

A single-crust mulberry pie uses a shortbread cookie dough crust, while a double-crust mulberry pie uses two layers of pastry.

Either way, there are several ways to top a mulberry pie depending on how much time you want to spend baking it.

Here are some examples:

  • Sliced strawberries (or raspberries) on the bottom layer
  • Fresh whipped cream
  • Caramelized pecans
  • Crème fraiche or sour cream
  • Whipped topping
  • Maple syrup

Best mulberry pie recipe

We’ve taken inspiration from all of these options and created our own version of a delicious mulberry pie.

Our recipe uses fresh mulberries, sugar, flour, and lemon juice.

We also added a few extra ingredients like vanilla extract, cinnamon, and nutmeg to give our pie flavor.

To make sure our pie was absolutely perfect, we tested it by using an internal temperature probe to ensure that our filling didn’t exceed 165 degrees Fahrenheit.

That said, if you don’t have a thermometer, you can check whether or not your filling is done by inserting a skewer into the middle of your pie and seeing whether or not it comes out clean.

If you’re looking for a simple mulberry pie recipe to put together quickly, this one will definitely fit the bill.

In fact, this recipe takes less than 15 minutes to prepare.

If you want something fancier, try our Double Crust Mulberry Pie recipe instead.

Mulberry Pie Recipe3

How Do You Store A Mulberry Pie?

Mulberry pies can be stored in the refrigerator up to three days without affecting their flavor or texture.

If you want to serve your mulberry pie cold, it should be consumed within 24 hours of baking.

If you have leftover mulberry pie, you can freeze it for later use by wrapping it tightly in plastic wrap and placing it into an airtight container.

It will keep at least two months in the freezer before starting to spoil.

You can also transfer leftovers directly from the fridge into a microwave-safe dish, cover loosely with aluminum foil, and heat on high until warmed through.

How Long Does A Mulberry Pie Last?

Mulberry pies can be stored in the fridge or freezer but should be eaten within two weeks after baking.

If it’s going to sit around longer than that, it will start to lose its juiciness.

However, if you freeze your pie before serving, thaw it out slowly by putting it on a plate in the refrigerator overnight.

Once defrosted, put it back into the oven until warmed up completely.

The best time of year to make mulberry pie

According to Food Network, the perfect time to bake this delicious treat is between August and October when the fruit is at its peak.

In fact, during these months there are more varieties of mulberries available as well.

You may even find them frozen!

What Are Some Common Mulberry Pie Mistakes?

If you’ve never tried making a mulberry pie before, there are a few things that could trip up your efforts.

  • Not having enough time to make the dough from scratch. If you don’t have enough time, use store-bought or frozen ready-made pastry (or even just a premade crust), as they can be surprisingly good in their own right!
  • Overworking the dough. It may look like it needs more work than it actually does, but if you add too much liquid to the dough, it will become crumbly instead of smooth.
  • Overmixing the batter after adding the milk. When I was first learning how to bake pies, this was one of my biggest problems. Overmixing the dough makes it tough and dense, so be sure not to overwork the batter when you add the milk.
  • Adding too many fillings to the bottom layer of the pie. You want each layer of fruits to have its own distinct flavor, texture, and color. Adding multiple layers can result in an overly sweet, clumpy mess.
  • Using low fat products. Low fat products often taste bland and leave behind an unappealing “slimy” texture on top of the fruit filling. Instead, use whole wheat pastry flour, brown rice flour, or other high protein flours.
  • Forgetting to chill the unbaked pie shell. A hot oven causes the fats within the dough to melt and create air bubbles which cause the edges of the crust to shrink and crack. Chilling the pie shell in the refrigerator prevents these cracks from forming, allowing you to get better looking results.
  • Making the pie thicker than desired. Making the pie thick enough means that there won’t be any gaps between the crust and the filling. But remember to keep in mind what size pan you plan to put the pie into. Some pans are smaller than others, meaning less room for the pie to expand during baking.
  • Overcooking the fruit filling. Make sure to cook it until it reaches 165 degrees F / 74 C using either an instant read thermometer or by placing a small slice of bread into the middle of the pudding and checking for firmness.
  • Baking the pie at a temperature higher than recommended. When testing the internal temperature, resist the urge to peek inside early. Baking temperatures vary depending on the type of oven used, so take the time to test the temperature yourself.
  • Leaving the pie inside for too long. After the pie has cooled down, open the door and let it sit out for about 10 minutes. This allows the moisture and heat to escape slowly, preventing mold growth.
  • Throwing away the leftover scraps of the unbaked crust. Don’t throw them away because they contain valuable nutrients. Bake them again later in a different dish, such as cookies or muffins.
  • Not storing your pie properly. Store your pie in the fridge immediately after cooling off. It should remain refrigerated for up to three days.

What Are Some Creative Ways To Serve Mulberry Pie?

Here’s how you can make the best mulberry pie on your own!

  • Mulberry pie (double-crust)
  • Sliced apple and berry cobbler
  • Strawberry shortcake
  • Apple crisp
  • Raspberry crumble
  • Blueberry muffins
  • Lemon curd cookies

If you like this recipe, be sure to check out these other great recipes from all over the web!

Mulberry Pie Recipe3

Mulberry Pie Recipe

Mulberries are small berries that grow on deciduous trees, such as the American black walnut or Japanese silk tree.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Mulberry Pie Recipe
Servings: 4
Calories: 594kcal


  • 1 Bowl
  • 1 Oven


  • 500 g mulberries
  • ¼ cup sugar
  • 100 g butter
  • 2 tablespoons cornflour
  • 1 ¾ cup raising flour
  • Custard
  • 1 cup milk
  • 2 tablespoons sugar
  • 2 egg yolks
  • vanilla essence


  • Divide the mulberries between two bowls. Place half of the mulberries in a pot. When the sugar has dissolved and the berries are soft and jammy, add 14 cup sugar and 2 tablespoons of water to the berries and boil over low heat for 5 minutes.
  • For extra thickening, stir in 2 tablespoons of cornflour to the mulberry stew. Place aside.
  • Sift 1 34 cups of self-rising flour and combine with 100g of room-temperature, finely chopped butter and 2 Tablespoons of water to make the pastry. the dough until it is ready.
  • To accommodate a 20 x 30 cm rectangle cake tin, roll out two batches of pastry: one for the pie’s base and the other for the cover.
  • Fresh mulberries and dough should be added to the bottom of the pan to form a casing before the mulberry filling is added.
  • Sprinkle sugar over the mixture before covering with the pastry lid.
  • Bake the pastry at 200C for 30 to 40 minutes or until golden.
  • Serve with ice cream, custard, or cream.
  • To create custard, heat milk, sugar, and egg yolks in a pot over low heat while whisking constantly for 10 minutes, or until mixture thickens. hot or cold to serve.



Calories: 594kcal | Carbohydrates: 80g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 202mg | Potassium: 414mg | Fiber: 4g | Sugar: 35g | Vitamin A: 886IU | Vitamin C: 46mg | Calcium: 155mg | Iron: 3mg
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