Rhubarb Mulberry Pie has a sweet & tangy fruit filling and a flaky lattice crust to top it off! Topped with a scoop of vanilla ice cream, it's the perfect way to celebrate mulberry season!
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When we moved to our acreage on the farm, I was so excited to finally get to plant my own garden for the first time. And that year, I was super antsy to pick any home-grown fruit or vegetable as soon as it ripened.
But when early summer rolled around, I started noticing these beautiful dark purple berries on a tree by the garden. After a little research I was able to determine that we had tons and TONS of mulberries! What a lovely surprise!
So in true Kelsey fashion, I had a delicious mulberry pie baked up about 2 hours later. haha!
Rhubarb Mulberry Pie
I think fresh mulberries on their own are good, but in my opinion, lack a little tartness! Therefore, I decided to mix them with some rhubarb and it was a big hit!! One of the best fruit pies I've ever made and one I knew I had to share with you all!
What is the Best Thing to do with Mulberries?
There are so many different things you can do with an abundance of mulberries. I can't wait to try them in place of blueberries in my Blueberry Cream Cheese Bars! You can also use them to make a fruit crisp, jam, pancake syrup and so much more!
Ingredients Needed for Mulberry Pie
- Pie Crust - Homemade or Store-bought
- Mulberries - Fresh or frozen
- Rhubarb - Fresh or frozen
- Sugar - I prefer regular sugar, but brown sugar would be fine, too
- Flour
- Cold Butter
- Milk
- Sugar - I prefer the sparkly course sugar but granulated sugar will work great too
How to Make Rhubarb Mulberry Pie
Unroll one of the pie crusts over the pie plate. Gently press the crust down into the pan to form a pie shell.
Add the mulberries and rhubarb to a large bowl. Add the white sugar and flour to the mulberry mixture and use a spoon to carefully combine the ingredients.
Pour the rhubarb mulberry pie filling into the bottom crust.
For the top crust, you can either roll it out and cut a pattern in it to release steam OR make a lattice pattern (my favorite way to top a pie!).
Crimp edges of the pie to seal the lower and upper crust together. Here's a link to how to crimp a pie crust with a lattice.
Cut the butter into small pieces and place it onto the mulberry filling.
Brush milk over the top pie crust and then sprinkle with sugar.
Cover the edges of the pie with aluminum foil.
Lastly, you'll bake until the top of the pie is a nice golden brown and the filling is bubbly. Remove the pie from the oven, place on a wire rack to cool and discard the tin foil.
How to Serve Rhubarb Mulberry Pie
I recommend letting this pie cool off a bit before cutting into it. That'll give it a little time to set up and form beautiful pie slices! Then, serve the pie with vanilla ice cream or whipped cream and sit back and think about the fact that this is the BEST mulberry pie recipe! 🙂
Frequently Asked Questions
Seem like a silly question? Not at all as there are so many wild berries out there and it's hard to know which ones are okay to eat. But mulberries are safe and actually quite delicious!
They are quite sweet with very little tartness. That's why I love using a mixture of fruits when baking with mulberries such as mulberries and rhubarb, mulberries and raspberries or mulberries and tart apples!
I knew I'd need at least a couple cups of mulberries if I wanted to bake anything, but picking them off the giant tree took forever. Therefore, we came up with a much better way to pick them. We placed a tarp under the tree, grabbed a low hanging tree limb and carefully shook the tree. The berries fell to the tarp and then we fold up the tarp and pour them into a big bowl! Quick and easy!
I put them in a large bowl of cold water and let them set for 10-15 minutes. Then I pour them into a strainer and rinse them off.
No. The little green stems are really soft and will soften even more upon baking. You likely won't even know you're eating the stem! Trust me, it's not worth the time, effort and stained hands to remove the stems! 🙂
Rhubarb Mulberry Pie
Equipment
- 1 9-inch pie plate
Ingredients
- 2 refrigerated pie crusts homemade or store-bought
- 2 ½ cups mulberries
- 2 cups diced rhubarb
- 1 cup sugar
- ¼ cup flour
- 2 tablespoons butter
- 1 tablespoon milk
- 1-2 tablespoons course sugar for sprinkling over the pie
Instructions
- Preheat oven to 375°F.
- Place one of the pie crusts into the bottom of the pie plate.
- Add the mulberries, rhubarb, sugar and flour to a large mixing bowl; stir gently until well-combined.
- Pour the mixture over the bottom pie crust.
- Cut the other pie crust into strips and make a lattice crust; crimp the edges.
- Cut the butter into small pieces and sprinkle it over the pie.
- Brush the pie crust with the milk and sprinkle with the sugar.
- Cover the edges of the pie crust with aluminum foil.
- Bake the pie for about 40 minutes or until the pie is golden brown on top and the filling is bubbly.
- Remove from the oven and place on a wire rack to cool.
Joanne says
It is as delicious as it looks, it's just sad that most won't take the time to gather the berries. I have frozen the filling to enjoy in the winter months. It can also be used as a base for mulberry/rhubarb crisp.
Barbara Boe says
I haven't had mulberries since I left home over 50 years ago. We had a mulberry tree, and my mom made rhubarb mulberry pie and jam. My daughter found a tree and picked a lot of mulberries, gave me some, and I made this pie. So delicious. Thank you for rekindling good memories from my childhood.
Tyanne says
This was so delicious!