Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 8 tbsp (120ml) ice water
  • 5 cups (750g) fresh mulberries
  • 0.5 cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1g) ground cinnamon
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Roll the base. Roll the first dough disk on a floured surface until it's 2 inches wider than your 9 inch dish. Press it in and put the whole thing in the freezer for 10 minutes. Note: This stops the dough from sliding down the sides.
  2. Prep the berries. In a large bowl, toss the fresh mulberries with lemon juice, vanilla, and cinnamon.
  3. Thicken the mix. Whisk the sugar and cornstarch in a small bowl, then fold it into the berries. Do this gently so the berries stay whole.
  4. Fill the shell. Pour the mulberry filling into the chilled crust.
  5. Add fat. Dot the top of the filling with small pieces of the 1 tbsp unsalted butter. Note: This adds a velvety richness to the sauce.
  6. Seal the pie. Cover with the second crust, seal the edges with a firm crimp, and cut three 1 inch vents in the center.
  7. Initial blast. Bake at 375°F (190°C) for 15 minutes until the edges start to set.
  8. Final bake. Reduce heat to 350°F (175°C) and bake for another 30-40 minutes until the crust is mahogany colored and the filling bubbles through the vents.