Mulberry Pie & the Best Pie Crust

 

 

Thanks to all you who checked out the blog yesterday! I'm sorry we didn't follow through posting these recipes earlier.

 One of the best things you could do is cook & bake with seasonal items.

And...this month is packed with mulberries! So what better than a delicious and nontraditional pie!

 

The Best Pie Crust

( Thanks Allrecipes!)

1 cup unsalted butter

3 tablespoons sugar

1/3 cup cold, cold water

3 cups flour

 

Combine the sugar and flour. Cut the butter into little pieces and add it to your dry mix. The smaller the butter pieces, the easier it will be to incorporate it into the flour.

After they have completely combined, you should be left with a dry, flaky mix.

Add your ice cold water until a dough begins to form.

Knead it lightly and divide it into two parts.

Flatten the dough into a disk and chill for a half hour.

 

 

Mulberry Pie

 

3 cups mulberries

1 1/4 cup sugar

1/4 cup flour

 

Prepare your pie crust and line the bottom of your dish.

 

In a bowl, combine your berries, sugar, & flour. Place inside your pie crust. You can add two tablespoons of melted butter. This is optional and I didn't do it for the pie I made. This is a relatively dry dish, so if you do like the runny type, add it.

Cover with your second pie crust.

My daughters helped me with the basket weave pattern:)

We took leftover pieces and pinched them into the edge.

Refrigerate for 30 minutes before you pop it in the oven.

 

Bake for 45 minutes on 350.

 

 

 

This pie was a hit with everyone!

Hope you give it a try and enjoy!