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.