Mulberry pie is one of the mulberry recipes we always try to make during mulberry season. With a little lemon juice to enhance the mild flavor of the mulberries, this mulberry pie recipe will remind you of the not-too-sweet fruit pies our Grandmothers used to make.

A close-up of a blackberry pie with a slice removed, revealing juicy blackberries and dark filling. The golden-brown crust looks flaky and slightly crisp. The pie is in a clear glass dish.

While mulberry season is quite long, 3-4 weeks in most areas, mulberries don’t ship well, so you won’t find them in grocery stores. Fortunately mulberry trees grow in most areas of North America, so if you can’t find mulberries you might consider growing a native red mulberry tree.

You can also forage mulberries (with permission). Mulberry trees product a LOT of berries and every person I know who has a mulberry tree is happy to share the abundance.

This easy mulberry pie recipe is a great way to make use of an abundance of mulberries.

A freshly baked pie with a golden-brown crust and a small X-shaped vent in the center. The edges are crimped, and it rests on a white cloth with red stripes.

Ingredients

Pie Crust: You’ll need 2 pie crusts for this recipe. You can certainly use purchased pie crust, but I’m going to recommend my no-fail pie crust recipe. It rolls out nicely and tastes great. It can be made in a food processor in less than 5 minutes.
Mulberries: You can use fresh mulberries or frozen mulberries for this recipe. If you use frozen, don’t thaw them out, they’ll thaw as the pie bakes. You’ll need to add a little extra time to ensure the crust is cooked all the way. Also, there’s no need to remove the stems from the mulberries. They’ll soften up and cook just fine.
Sugar: Although mulberries are pretty sweet, they’re not sweet enough for a pie without some sugar. Also, the sugar will help the juices gel a bit. I use raw sugar but the pie is also good with regular white sugar or a mix of white and brown sugar.
Lemon Juice: I like to add a little lemon juice to mulberry pie to bring out the mulberry flavor. Mulberries are mild flavored, so the lemon juice really helps.
Corn Starch: I like to use corn starch to help thicken the filling so the pie filling doesn’t spread all over the pie pan after the first piece is cut and lifted out.

Making a Mulberry Pie

Here’s an overview of how to make a delicious mulberry pie. The full recipe and instructions are in the printable recipe card below.

Preheat oven to 375F
If you’re making pie crust, you’ll want to make that first. Roll out one pie crust and lay it in a 9-inch pie pan for the bottom crust and trim the edges – or not, sometimes I just leave the overhang and crimp it with the top crust.
Put the mulberries in a large bowl and add the lemon juice. In a smaller bowl, mix together the sugar and cornstarch. Sprinkle the sugar mixture over the mulberries and mix well.
Pour the mulberry pie filling into the prepared pie pan.
Roll out the second pie crust and lay it on top of the pie. You can keep it whole or make a lattice top. I usually just keep the upper crust whole. Cut a few slits in the upper crust to let air escape.
Crimp the edges of the pie crust together.
You can use an egg wash on the pie crust to help it brown better. However, if you’re using my no-fail pie crust recipe there is no need for an egg wash since the pie crust has egg in it and will brown nicely without the extra step of an egg wash.
To make an egg wash, whisk together 1 egg with 1 1/2 teaspoons milk (or water)
Cover the edges of the pie with aluminum foil or crust protectors to keep the edges from getting over baked.
Put the pie in the preheated oven on the bottom rack and bake for 45-50 minutes or until the top crust is golden brown. Using the bottom rack helps the bottom pie crust bake all the way and not be soggy. Remove the aluminum foil or crust protectors after 30 minutes.

A slice of fruit pie with a golden, flaky crust is served on a plate next to a scoop of vanilla ice cream. The pie filling appears dark and juicy, likely containing berries. The plate rests on a light-colored surface.

Storing Mulberry Pie

Mulberry pie can be left at room temperature for a day or two – there’s enough sugar that it won’t hurt anything to be left out. However, if think it’s going to be a few days before the pie is eaten up, store it in the refrigerator for up to 5 days.

Mulberry pie can be frozen. Wrap it really well and store in the freezer for up to 3 months. I will say that it’s hard to reheat a whole frozen pie in such a way that the crust doesn’t get soggy. So, I recommend making the pie and freezing it unbaked, thaw it in the refrigerator overnight and then bake it as directed below.

If you’re just freezing leftover slices, put them in an airtight freezer container and freeze up to 3 months. You can thaw it overnight in the refrigerator, on the counter for a few hours, or in the microwave. Reheat in the microwave.

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 1 - 9.5-inch pie

Mulberry Pie

Name: Mulberry Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Cuisine: American
Ingredients: 2 pie crusts; 4 cups mulberries; 1 tbsp lemon juice; 1 cup sugar; 1 tbsp corn starch; Coarse sugar (optional)

This delicious mulberry pie recipe will bring is a throwback to days gone by. With a perfect balance between tangy and sweet this pie is fantastic on it's own or served with a scoop of vanilla ice cream.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

2 pie crusts
4 cups mulberries
1 tbsp lemon juice
1 cup sugar
1 tbsp corn starch
Coarse sugar (optional)

Instructions

Preheat oven to 350F
Roll out pie crust for bottom crust.
In a large bowl, mix mulberries and lemon juice.
In a small bowl, combine sugar and corn starch.
Pour dry ingredients over mulberries and gently mix.
Pour mulberry filling into pie pan.
Roll out top pie crust.
Top mulberries with pie crust. If the top crust is solid, cut slits for air to escape.
Crimp edges together and cut off any overhang.
Brush on an egg wash, if desired (see notes) and sprinkle coarse sugar on top of the crust.
Cover the edges with aluminum foil or a pie shield, if desired. Remove after baking for 20 minutes.
Bake 45-50 minutes or until top crust is golden brown. Bake on bottom shelf to ensure the bottom crust is crispy.
Remove from oven and cool on a wire rack.

Notes

Easy crust recipe: https://creativesimpleliving.com/no-fail-pie-crust/

To make an egg wash, whisk together 1 egg and 1 1/2 teaspoons milk.

This same recipe can be used to make hand pies. Just roll the pie crust out into small disks, pout a couple of tablespoons of mulberry filling on one side of each disk. Fold crust over to make a half circle and crimp edges using the tines of a fork. Bake on a baking sheet lined with parchment paper for 20 minutes or until golden brown. These are always a big hit at our house!