Mulberry Pie


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Ever wonder what to do with mulberries? I make pies out of them. Don't worry about those short, green stems that are on the berries when you pick them. You can't get them off anyway, and you will never notice them after the pie has baked. They are wonderful.

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  • 1 qt. fully ripe mulberries
  • 1 C. sugar
  • 1/3 C. flour
  • 2 ready made pie crusts (I use Pillsbury)
  • 5 or 6 tsp. real butter

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Wash and rinse the berries and place them in a deep bowl. Mash them up a little (I use a potato masher). Add the sugar and the flour and mix well. Let set for a few minutes. Meanwhile, line a 9 inch pie plate with one of the ready made pie crusts and trim edges. Fill the crust with the berry filling. Dot with real butter and lay top crust over pie. Trim edges and press the crust all the way around top edge of plate with a fork. Take a sharp knife and make 4 or 5 slits in top crust. Bake at 350 degrees for approximately 40 minutes, or until crust has browned nicely. Let cool before cutting.

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