Old-Fashioned Rhubarb Mulberry Pie with a Lattice Top

Oh, the magic of a homemade pie! There’s nothing quite like the aroma of a Rhubarb Mulberry Pie baking in the oven, filling your kitchen with a sweet, tangy embrace that promises a slice of pure comfort. That perfect balance of tart rhubarb and sweet, juicy mulberries, encased in a buttery, flaky crust with a beautiful lattice top, truly sings of simpler times and garden abundance. It’s a dessert that feels both elegantly special and wonderfully down-to-earth.

I remember summer afternoons in Grandma’s kitchen, her hands dusted with flour as she taught me the delicate art of pie making. Each crimp of the crust and every careful placement of the fruit was a lesson in love and patience. Later, experimenting in my own kitchen, I discovered the sheer delight of bringing unique fruit combinations to life, especially with the lesser-known mulberry.

This particular Rhubarb Mulberry Pie recipe is a true treasure, offering an approachable baking experience even for newer home bakers, and it’s always a huge hit at family gatherings. My top tip for any pie is to embrace the process; a little bit of mindful kneading and gentle handling makes all the difference for that perfect, melt-in-your-mouth crust.

What You Need to Make This Recipe

Crafting this delightful pie starts with simple, wholesome ingredients. We’ll combine all-purpose flour for a tender crust, and of course, plenty of fresh rhubarb and luscious mulberries for that irresistible filling. I always recommend using unsalted butter for the crust; it allows you to control the salt content perfectly, creating a truly balanced Rhubarb Mulberry Pie. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Rhubarb Mulberry Pie

Creating this beautiful pie is a journey through a few delightful steps: first, preparing that wonderfully flaky pie crust, then mixing up the vibrant fruit filling, carefully assembling the pie with its charming lattice top, and finally, baking it to golden perfection. It’s a process that invites you to slow down and enjoy the sweet anticipation of a truly homemade Rhubarb Mulberry Pie, much like my grandmother always encouraged me to do.

Rhubarb Mulberry Pie

A delightful blend of tart rhubarb and sweet mulberries, bursting with seasonal flavor and encased in a flaky, buttery homemade crust. This pie is a perfect balance of sweet and tangy, ideal for any dessert occasion.

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the All-Butter Pie Crust

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter 2 sticks, very cold, cut into 1/2-inch cubes
• 1/2 cup ice water plus 1-2 tablespoons more if needed

For the Rhubarb Mulberry Filling

• 3 cups rhubarb chopped into 1/2-inch pieces
• 2 cups fresh mulberries rinsed
• 3/4 cup granulated sugar adjust to taste based on fruit sweetness
• 1/4 cup cornstarch or 1/2 cup all-purpose flour
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• pinch salt

For the Egg Wash & Topping

• 1 large egg beaten
• 1 tbsp water or milk
• 1 tbsp granulated sugar for sprinkling

Equipment

• Large Mixing Bowl
• Pastry Blender or Food Processor
• Rolling Pin
• 9-inch Pie Dish
• Small Bowl
• Whisk
• Measuring cups and spoons
• Baking Sheet
• Wire Rack

Method

 

Prepare the Pie Crust

1. In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse meal with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust.
4. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to chill.

Prepare the Filling

1. In a large bowl, combine the chopped rhubarb and rinsed mulberries.
2. In a separate small bowl, whisk together the granulated sugar, cornstarch (or flour), lemon juice, ground cinnamon, ground nutmeg, and a pinch of salt.
3. Pour the sugar mixture over the fruit and gently toss to coat evenly. Set aside while you prepare the crust.

Assemble the Pie

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer the rolled dough to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang.
3. Pour the fruit filling into the pie crust, mounding it slightly in the center.
4. Roll out the second disk of dough. Place it over the filling. You can cut vents, create a lattice top, or make decorative cutouts. Trim the top crust, leaving a 1/2-inch overhang. Crimp the top and bottom crusts together to seal the pie.
5. In a small bowl, whisk the beaten egg with the water or milk for the egg wash. Brush the top crust evenly with the egg wash.
6. Sprinkle the top crust with 1 tablespoon of granulated sugar for a sparkling finish.

Bake the Pie

1. Place the pie on a baking sheet to catch any potential drips during baking.
2. Bake at 400°F (200°C) for 15 minutes.
3. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust edges start to brown too quickly, loosely cover them with strips of aluminum foil.
4. Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Notes

For a richer, extra-flaky crust, consider using half unsalted butter and half vegetable shortening in equal parts for the fat content. Mulberries can stain hands and clothing, so handle them with care. Leftover pie can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days, covered loosely.

Pro Tips for Making This Rhubarb Mulberry Pie

Achieving that perfect, golden-brown Rhubarb Mulberry Pie is easier than you think with a few of my tried-and-true tricks.

For an extra flaky crust, make sure your butter is very cold and work quickly when mixing the dough. Overworking the dough can lead to a tough crust, and we definitely want that tender, melt-in-your-mouth texture for our pie.

My Secret Trick: I always chill my pie dough for at least 30 minutes, or even an hour, before rolling it out. This not only makes it easier to handle but also helps prevent shrinking in the oven, ensuring your Rhubarb Mulberry Pie has a beautifully stable crust.

When preparing your filling, don’t skimp on the cornstarch or lemon juice. The cornstarch is essential for thickening those juicy fruits, preventing a runny pie, while the lemon juice brightens the flavors beautifully, making the rhubarb and mulberries sing.

Finally, for that gorgeous golden finish and a touch of sweetness on your lattice top, brush the crust with an egg wash (egg mixed with a little water or milk) and sprinkle with granulated sugar just before baking. It creates a stunning caramelized sparkle!

Fun Variations for Rhubarb Mulberry Pie

Part of the joy of baking is making a recipe your own, and this Rhubarb Mulberry Pie is wonderfully adaptable. Here are a few ways to add your unique touch:

• Spice it Up: For a warmer, cozier pie, try adding a pinch of ground ginger or cardamom to the fruit filling alongside the cinnamon and nutmeg. My friend Sarah always says a touch of ginger makes her pies taste like pure sunshine!
• Berry Good Twist: If mulberries aren’t readily available, or you simply adore other berries, feel free to swap a portion of them for fresh raspberries or blackberries. This creates a slightly different, but equally delicious, berry rhubarb pie.
• Crumb Topping Comfort: While a lattice top is classic, a buttery streusel crumb topping is a fantastic alternative for those who prefer a more rustic look and a little extra crunch. It’s a wonderful way to switch up the texture of your Rhubarb Mulberry Pie.
• Citrus Zest Burst: Introduce a brighter note by adding the zest of an orange or lime to the filling. It beautifully complements the tartness of the rhubarb and the sweetness of the mulberries, giving your pie an unexpected zing.

What to Serve With Rhubarb Mulberry Pie

A slice of warm Rhubarb Mulberry Pie is a delight all on its own, but pairing it with the right accompaniment can elevate the experience to pure bliss. I always love serving it with a generous scoop of vanilla bean ice cream; the cold, creamy sweetness is simply divine against the warm, fruity filling.

For something a little different, a dollop of freshly whipped cream, perhaps infused with a hint of almond extract, offers a lighter, cloud-like contrast. My mother always pairs her fruit pies with a robust cup of coffee, insisting the slight bitterness balances the sweetness perfectly. A simple, elegant option is a scattering of fresh mint leaves for a pop of color and a refreshing aroma. Sometimes, all you need is a dusting of powdered sugar to make your Rhubarb Mulberry Pie feel complete!

How to Store Rhubarb Mulberry Pie

Ensuring your homemade Rhubarb Mulberry Pie stays fresh and delicious is key to enjoying every last crumb.

Fridge Storage

Once your pie has cooled completely, you can store it loosely covered with plastic wrap or foil at room temperature for up to two days. For longer storage, or if your kitchen is particularly warm, I recommend refrigerating your pie. Simply cover it well and place it in the fridge for up to 4-5 days.

Freezing Tips

If you’d like to enjoy a slice later, Rhubarb Mulberry Pie freezes beautifully! Wrap the cooled pie tightly in several layers of plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently in a 350°F (175°C) oven until warmed through. My personal tip is to always give it a quick refresh in the oven; it helps crisp up the crust beautifully, almost like it’s freshly baked.

Nutritional Benefits

While undoubtedly a treat, this Rhubarb Mulberry Pie also brings some goodness to the table! The fresh rhubarb and mulberries are packed with vitamins, antioxidants, and dietary fiber, contributing to a dessert that’s both satisfying and nourishing. It’s a wonderful example of how combining simple, wholesome ingredients can create an indulgent dessert with a natural touch.

FAQs

Faq 1

Can I use frozen rhubarb and mulberries?
Absolutely! If fresh aren’t available, frozen rhubarb and mulberries can be used. Just ensure they are not thawed before adding to the filling; this helps prevent the Rhubarb Mulberry Pie from becoming too watery during baking.

Faq 2

How do I prevent a soggy bottom crust?
To avoid a soggy bottom, blind bake your pie crust for about 10-15 minutes before adding the filling. Also, ensure your filling is properly thickened with cornstarch, which helps prevent excess moisture from soaking into the crust of your Rhubarb Mulberry Pie.

Faq 3

Can I make this pie ahead of time?
Yes, you can assemble the pie a day in advance and refrigerate it before baking. If doing so, allow the pie to sit at room temperature for about 30 minutes before baking to ensure even cooking of your Rhubarb Mulberry Pie.

Faq 4

What if I don’t have a lattice cutter?
No worries at all! You can easily create a beautiful lattice top by hand-cutting strips of dough with a knife or pastry wheel. Alternatively, a simple full top crust with a few decorative vents works wonderfully for any Rhubarb Mulberry Pie.

Conclusion

Baking this Old-Fashioned Rhubarb Mulberry Pie isn’t just about making a dessert; it’s about creating a memory, a moment of warmth and sweetness to share with those you love. From the flaky crust to the vibrant, tangy-sweet filling, every bite speaks of home and heart. I truly hope you’ll gather your ingredients, tie on your apron, and embrace the joyous process of bringing this delightful Rhubarb Mulberry Pie to life in your own kitchen. Happy baking, sweet friends!