Mulberry Pie Recipe

This mulberry pie is the perfect accompaniment to a summer picnic.

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Bruce Ingram
Mulberry Pie


  • 2 prepared pie crusts of your choice
  • 4 cups fresh mulberries
  • 1 cup sugar
  • 1/3 cup King Arthur Pie Filling Enhancer (thickening agent)
  • 1/2 teaspoon almond extract
  • 1-1/2 tablespoons butter


  • Preheat oven to 425 F.
  • Place 1 pie crust in pie pan. Combine berries, sugar, pie filling enhancer, and extract. Stir and pour into crust-lined pie pan.
  • Cut butter into pea-sized bits and scatter over fruit mixture. Place second crust over top of fruit, sealing edges together. If keeping top solid, cut a few 1-inch slices in crust to allow steam to escape. If cutting the top crust into strips to make a lattice design, these slices are unnecessary.
  • Bake for 15 minutes. Reduce heat to 375 F, and continue baking an additional 38 to 40 minutes, until crust is lightly golden and fruit mixture is bubbling.
  • Cool your pie at least 10 minutes before serving.