11 Delicious Mulberry Pie Amazing Recipes

Ah, the sweet, juicy allure of mulberries! Whether you’re a seasoned pie enthusiast or a curious newcomer, our roundup of 11 Delicious Mulberry Pie Amazing Recipes is sure to inspire your next baking adventure. From classic comforts to innovative twists, each recipe promises a slice of summer bliss. Ready to dive into the world of mulberry magic? Let’s get baking!

Classic Mulberry Pie with Lattice Top

Wow, nothing beats the comfort of a homemade pie, especially when it’s packed with juicy mulberries and topped with a buttery lattice crust. You’re in for a treat with this classic recipe that’s as fun to make as it is to eat.

Ingredients

• 2 cups of fresh mulberries
• 1 cup of sugar
• A splash of lemon juice
• 2 tbsp of cornstarch
• A pinch of salt
• 2 cups of all-purpose flour
• A couple of sticks of cold butter, cubed
• 4-6 tbsp of ice water

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a bowl, mix the mulberries, sugar, lemon juice, cornstarch, and salt. Let it sit for 10 minutes to draw out the juices. Tip: The lemon juice brightens the flavor and helps the filling set.
3. For the crust, blend the flour and butter until it looks like coarse crumbs. Gradually add ice water until the dough comes together. Tip: Keep everything cold for a flaky crust.
4. Divide the dough in half. Roll out one half for the bottom crust and fit it into a 9-inch pie dish.
5. Pour the mulberry filling into the crust. Roll out the second half of the dough and cut strips for the lattice top. Weave the strips over the filling.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Here’s the best part: the pie comes out with a crisp, golden crust and a gooey, sweet-tart filling that’s irresistible. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Rustic Mulberry Galette

Got a hankering for something sweet but not too fussy? This rustic mulberry galette is your answer—easy, forgiving, and bursting with juicy flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup cold butter, cubed
• a splash of ice water
• 2 cups fresh mulberries
• 1/4 cup sugar, plus a little extra for sprinkling
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour, salt, and 1 tablespoon sugar. Add the cold butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
3. Add a splash of ice water, just enough to bring the dough together. Tip: Don’t overwork the dough; it should be shaggy.
4. Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes.
5. While the dough chills, toss the mulberries with 1/4 cup sugar and cornstarch in a bowl. Tip: Let it sit for 10 minutes to draw out the juices.
6. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer to a baking sheet lined with parchment paper.
7. Pile the mulberry mixture in the center, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go.
8. Brush the crust with beaten egg and sprinkle with a little extra sugar. Tip: This gives it a beautiful golden shine.
9. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly.

Serve this galette warm, maybe with a scoop of vanilla ice cream melting over the top. The crust is flaky, the filling is just the right amount of sweet and tart, and it’s all kinds of delicious.

Mulberry and Apple Crumble Pie

Let’s dive into making a Mulberry and Apple Crumble Pie, a dessert that’s as fun to make as it is to eat. You’ll love the sweet and tangy flavors mingling under that crispy topping.

Ingredients

• 2 cups of fresh mulberries
• 2 large apples, peeled and sliced
• 1 cup of granulated sugar
• 1/2 cup of all-purpose flour
• 1/2 cup of rolled oats
• 1/2 cup of cold butter, cubed
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, toss the mulberries and apple slices with 1/2 cup of sugar and the vanilla extract. Tip: Letting them sit for a few minutes helps the flavors meld.
3. Pour the fruit mixture into the prepared pie dish, spreading it out evenly.
4. In another bowl, mix the flour, oats, remaining sugar, and salt. Add the cubed butter and use your fingers to rub it into the dry ingredients until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
5. Sprinkle the crumble mixture over the fruit, covering it completely.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. Tip: Place a baking sheet under the pie dish to catch any drips.
7. Let the pie cool for at least 10 minutes before serving.

Golden and bubbling, this pie offers a delightful contrast between the juicy fruit and the crisp topping. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Vegan Mulberry Pie with Coconut Cream

Baking a vegan mulberry pie with coconut cream is easier than you think, and it’s the perfect way to enjoy summer’s bounty. You’ll love the sweet-tart berries paired with the rich, creamy topping.

Ingredients

• 2 cups of fresh mulberries
• 1 cup of sugar
• a splash of lemon juice
• 1 tbsp of cornstarch
• a pinch of salt
• 1 pre-made vegan pie crust
• 1 can of coconut cream, chilled overnight
• a couple of tbsp of powdered sugar
• 1 tsp of vanilla extract

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix the mulberries, sugar, lemon juice, cornstarch, and salt until the berries are well coated.
3. Pour the berry mixture into the pie crust, spreading it evenly.
4. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
5. While the pie bakes, open the chilled coconut cream and scoop out the solid part into a bowl, leaving the liquid behind.
6. Add the powdered sugar and vanilla to the coconut cream, then whip with a mixer until fluffy. Tip: Chill your mixing bowl beforehand for better results.
7. Let the pie cool completely before topping with the coconut cream. Tip: For neat slices, chill the pie for an hour before serving.

You’ll adore the contrast between the juicy mulberry filling and the light, fluffy coconut cream. Try serving it with a sprinkle of toasted coconut flakes for extra crunch.

Gluten-Free Mulberry Pie

Kick off your baking adventure with this gluten-free mulberry pie that’s as delightful to make as it is to eat. Perfect for those lazy summer afternoons when you’re craving something sweet but want to keep it light and gluten-free.

Ingredients

• 2 cups of fresh mulberries, washed
• 1 cup of gluten-free flour blend
• 1/2 cup of almond flour
• 1/4 cup of coconut sugar
• A pinch of salt
• 1/2 cup of cold butter, cubed
• A splash of vanilla extract
• 3-4 tbsp of ice water
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a pie dish.
2. In a large bowl, mix the gluten-free flour blend, almond flour, coconut sugar, and salt.
3. Add the cold butter cubes and vanilla extract to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
5. Press half of the dough into the prepared pie dish, then chill the other half in the fridge.
6. Spread the mulberries evenly over the dough in the pie dish.
7. Roll out the chilled dough and place it over the mulberries, sealing the edges. Cut a few slits on top for steam to escape.
8. Brush the top with beaten egg for a golden finish. Tip: For extra shine, you can sprinkle a little coconut sugar on top before baking.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

Delight in the juicy burst of mulberries encased in a buttery, flaky crust that’s surprisingly gluten-free. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mulberry Pie with a Cinnamon Streusel Topping

Summer’s here, and what better way to celebrate than with a pie that’s bursting with juicy mulberries and topped with a crunchy cinnamon streusel? You’re going to love how easy it is to throw together, especially when those berries are in season.

Ingredients

• 2 cups of fresh mulberries, washed and dried
• 1 cup of all-purpose flour, plus a couple of tablespoons for dusting
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, cold and cubed
• A splash of vanilla extract
• 1 pre-made pie crust (or homemade if you’re feeling ambitious)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly flour a 9-inch pie plate.
2. Roll out the pie crust and fit it into the pie plate, trimming any excess. Chill in the fridge while you prep the filling.
3. In a bowl, toss the mulberries with granulated sugar and vanilla extract. Let them sit for 10 minutes to macerate.
4. For the streusel, mix flour, brown sugar, cinnamon, and salt in another bowl. Cut in the butter until the mixture resembles coarse crumbs.
5. Pour the mulberry mixture into the chilled crust, then sprinkle the streusel topping evenly over the berries.
6. Bake for 45-50 minutes, or until the topping is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let the pie cool on a wire rack for at least an hour before slicing. Tip: This patience-testing step ensures the filling sets properly.
8. Serve slightly warm with a scoop of vanilla ice cream. Tip: The contrast of warm pie and cold ice cream is unbeatable.

Every bite of this pie is a perfect balance of tart mulberries and sweet, buttery streusel. The topping adds a delightful crunch that makes it hard to stop at just one slice. Try serving it at your next BBQ for a dessert that’ll have everyone asking for seconds.

Deep Dish Mulberry Pie

Let’s dive into making a Deep Dish Mulberry Pie that’s as fun to make as it is to eat. You’ll love how the sweet-tart mulberries bubble up into a thick, jammy filling, all tucked under a buttery, flaky crust.

Ingredients

• 2 cups of fresh mulberries, washed and stems removed
• 1 cup of granulated sugar
• A splash of lemon juice
• 2 tbsp of cornstarch
• A pinch of salt
• 1/2 tsp of cinnamon
• 2 cups of all-purpose flour
• A couple of sticks of cold butter, cubed
• 4-6 tbsp of ice water

Instructions

1. Preheat your oven to 375°F (190°C) and grab a deep pie dish.
2. In a bowl, toss the mulberries with sugar, lemon juice, cornstarch, salt, and cinnamon until well mixed. Let it sit for 10 minutes to draw out the juices.
3. For the crust, mix flour and salt in a large bowl. Cut in the butter until the mixture looks like coarse crumbs.
4. Gradually add ice water, a tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
5. Divide the dough in half. Roll out one half to fit your pie dish, letting the edges hang over.
6. Pour the mulberry filling into the crust. Dot the top with small pieces of butter.
7. Roll out the second half of the dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits on top for steam to escape.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
9. Let the pie cool for at least an hour before slicing. This helps the filling set. Tip: Serve warm with a scoop of vanilla ice cream for an extra treat.

Finally, this pie is a showstopper with its deep purple filling peeking through the golden crust. The mulberries offer a unique flavor that’s both sweet and slightly tart, perfect for those who love a little complexity in their desserts. Try serving it at your next gathering and watch it disappear!

Mulberry and Rhubarb Pie

Mulberries and rhubarb come together in this pie for a sweet-tart flavor that’s perfect for summer. You’ll love the juicy filling and flaky crust.

Ingredients

• 2 cups of fresh mulberries
• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1/4 cup of cornstarch
• A splash of lemon juice
• A couple of tablespoons of butter
• 2 pie crusts (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the mulberries, rhubarb, sugar, cornstarch, and lemon juice until well combined. Let it sit for 10 minutes to draw out the juices.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a little overhang.
4. Pour the fruit mixture into the crust, dot with butter, and cover with the second crust. Crimp the edges to seal and cut a few slits in the top for steam to escape.
5. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
6. Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set.

Perfectly balanced between sweet and tart, this pie has a gooey filling and a crisp crust. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Mini Mulberry Pies with Vanilla Ice Cream

Very few things beat the combo of sweet, juicy mulberries and creamy vanilla ice cream, especially when tucked into a flaky, mini pie crust. You’re in for a treat that’s as fun to make as it is to eat.

Ingredients

• 2 cups of fresh mulberries
• 1/2 cup of sugar
• A splash of lemon juice
• 1 tbsp of cornstarch
• A pinch of salt
• 1 package of pre-made mini pie crusts (or homemade if you’re feeling ambitious)
• A couple of scoops of vanilla ice cream

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a bowl, mix the mulberries, sugar, lemon juice, cornstarch, and salt until the mulberries are well coated. Tip: Let it sit for 10 minutes to draw out the juices.
3. Fill each mini pie crust with the mulberry mixture, leaving a little space at the top. Tip: Don’t overfill to avoid spills in the oven.
4. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
5. Let the pies cool for a few minutes before serving with a scoop of vanilla ice cream on top.

Warm, gooey mulberry filling pairs perfectly with the cold, creamy ice cream, creating a delightful contrast. Try serving these mini pies at your next gathering for a bite-sized dessert that’s sure to impress.

Mulberry Pie with a Buttery Shortbread Crust

Very few things beat the joy of biting into a homemade pie, especially when it’s packed with juicy mulberries and nestled in a buttery shortbread crust. You’re in for a treat that’s as fun to make as it is to eat.

Ingredients

• 2 cups of fresh mulberries, washed and dried
• 1 cup of sugar, plus a little extra for sprinkling
• A splash of lemon juice
• 2 cups of all-purpose flour
• A pinch of salt
• 1 cup of unsalted butter, cold and cubed
• A couple of tablespoons of ice water

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a bowl, toss the mulberries with 3/4 cup of sugar and the lemon juice. Let them sit for about 10 minutes to get juicy.
3. For the crust, mix the flour and salt in a large bowl. Add the butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
4. Drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
5. Press two-thirds of the dough into the pie dish, saving the rest for the top. Chill both for 15 minutes.
6. Pour the mulberry mixture into the crust. Roll out the remaining dough and lay it over the filling, or cut into strips for a lattice. Crimp the edges to seal.
7. Brush the top with a little water and sprinkle with the remaining sugar. Tip: This adds a nice crunch and shine.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Let the pie cool for at least an hour before slicing. This helps the filling set.

Now, this pie is a dream with its flaky crust and the sweet-tart burst of mulberries. Serve it warm with a scoop of vanilla ice cream for an extra indulgent twist.

Spiced Mulberry Pie with Cardamom and Cloves

Kick off your baking adventure with this Spiced Mulberry Pie that’s bursting with the warm flavors of cardamom and cloves. It’s the perfect blend of sweet and spicy, and trust me, your kitchen will smell amazing.

Ingredients

• 2 cups of fresh mulberries
• 1 cup of sugar
• A splash of lemon juice
• 1 tsp of ground cardamom
• 1/2 tsp of ground cloves
• 2 tbsp of cornstarch
• A couple of pinches of salt
• 1 package of pre-made pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the mulberries, sugar, lemon juice, cardamom, cloves, cornstarch, and salt until well combined. Let it sit for 10 minutes to let the flavors meld.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a little overhang.
4. Pour the mulberry mixture into the crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
6. Brush the top crust with the beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set.

Mmm, the pie comes out with a flaky crust and a jammy, spiced filling that’s not too sweet. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Conclusion

From sweet to tart, these 11 mulberry pie recipes offer something for every palate. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!