Go Back
A sliced {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} featuring a golden, sugar-sprinkled lattice crust and juicy fruit filling.

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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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.