Mulberry pie, with its rich, juicy filling and flaky crust, is delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or even as-is. With simple ingredients and extraordinary flavor, this gluten-free vegan dessert is easy, simple, and wonderfully versatile!
I was unsure how this fresh mulberry pie recipe would turn out. I had stolen the fabulous, juicy berries from my neighbor's garden on a whim with no recipe to follow.
So, I used my trusted buckwheat pie base that I made for an apple galette and winged the rest. And trust me, it was the best pie I’ve tasted. Easy to make, hard to resist.
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Why We Love This Recipe
It has everyone’s 2 favorite ingredients: simple and easy.
The crust, golden and flaky, provides the perfect contrast to the juicy mulberry filling.
The beauty is in its simplicity. Besides the mulberries, you'll need a few pantry staples.
This pie is incredibly versatile and can be enjoyed warm or cold.
It's perfect for family gatherings, picnics, or any occasion that calls for a homemade dessert.
Homemade Mulberry Pie Ingredients
Mulberries are wonderful for baking. Juicy and sweet, they become jammy and gooey when baked (almost like dates). You can use frozen mulberries if fresh ones aren't available.
Flour: I used buckwheat to make gluten-free mulberry pie.
Oil: Since it’s a vegan dessert, I used chilled coconut oil. Chilled cubes of butter will also do.
Sugar: Granulated sugar works well here to sweeten the filling. You can use cane or raw sugar too.
Nuts: Roughly chopped almonds and walnuts give the pie a lovely crunch. For the pie crumble, I chose finely chopped pistachios for a pop of green.
Zest: Orange adds depth to the flavors.
Recipe Variations
Mulberries: I used fresh mulberries but you can use frozen ones too.
Coconut oil: I made the pie vegan, using chilled coconut oil. Please feel free to use chilled, cubes of butter if you'd like.
Sugar: Use honey, maple syrup, or any sweetener of your choice in the filling.
Flour: If you don't wish to use buckwheat, please use all-purpose flour or wholewheat flour, like in this plum galette.
Zest: Don’t have an orange? Use lemon zest.
How To Make Mulberry Pie
Step 1: Preheat the oven to 180 °C. Keep a 9" pie pan handy.
Step 2: Combine flour, sugar, and salt in a large bowl.
Step 3: Rub the chilled coconut oil or butter in the mixture using your fingertips. When it resembles coarse breadcrumbs, add iced cold water one tablespoon at a time, just enough to bind the dough.
Step 4: The mulberry pie crust dough will be a bit scraggy at this point. Don’t worry; it will come together. Use the palm of your hand to push the dough away from you 4–5 times until it's smooth.
Step 5: Roll it into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
Step 6: Flour your work surface well. Roll the dough out into a rough 12" circle. Don't worry if it’s not perfect.
Step 7: Place the mulberry pie dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.
Step 8: Brush away any excess flour on the surface. With a sharp knife, trim the edges of the dough to fit the pie pan.
Step 9: Place a piece of foil on the base of the dough and cover with baking beans (I use dried chickpeas). Bake for 10–12 minutes to cook it just a bit. Remove the foil and the beans.
Step 10: While the pie crust bakes, combine mulberries with sugar, cornstarch, nuts, and oranges in a medium-sized bowl.
Step 11: After the crust is semi-baked, spoon the mulberry filling on top and spread it evenly.
Step 12: Top with crumble. The pie crumble recipe I used combines flour and sugar. I then rubbed in the coconut oil till it resembled coarse breadcrumbs.
Step 13: Bake for 30 minutes or until the crust is golden brown and the juices are bubbling.
Step 14: Let the pie cool for an hour or two so the filling can set.
Optional step: Sprinkle pistachios.
Final step: Serve warm with ice cream and savor.
Pro Tips
Baking a pie can be overwhelming. But really, there’s a trick to it: use a good pastry recipe, and the rest is easy as pie. A quick little crumble adds a lovely crunch, contrasting with the soft, fruity filling.
- Make sure the water you use for binding the dough is chilled.
- Bake the crust before you put the filling in, so you don't get a soggy pie base.
- Cover the edges of the pie loosely with foil if it starts browning too much while baking.
- I made the pie vegan, using chilled coconut oil. Please feel free to use chilled, cubes of butter if you'd like. Both are absolutely fine.
Recipe FAQs
Mulberry trees are related to jackfruit and figs, so there are similarities in taste. Depending on their ripeness and color, mulberries can be sweet or slightly tart.
Black: The most common mulberries, they have a rich, intense flavor and a balance of sweetness and tartness. They are juicy and often described as having a wine-like or blackberry-like taste.
Red: Similar to black mulberries but with a slightly tarter edge. They are also sweet and juicy but can have a more complex flavor with hints of raspberry.
White: These are generally less tart and more subtle in flavor. They have a delicate sweetness with a mild, honey-like taste and a slightly floral undertone.
Yes, absolutely! If fresh ones aren't available, you can use frozen mulberries.
📖 Recipe
Best Mulberry Pie with Crumble
Ingredients
Pastry
- 2 cup Buckwheat flour
- 1/2 cup Coconut oil, chilled or Butter, chilled
- 2 tbsp Sugar
- 3-4 tbsp Chilled water
- 1/2 tsp salt
Filling
- 2.5 cup Mulberries, roughly chopped
- 1/4 cup Granulated sugar
- 1 tbsp Cornstarch
- 2 tbsp Almonds, finely chopped
- 2 tbsp Walnuts, finely chopped
- Zest from one orange Lemon zest would also work well here.
Crumble
- 1/2 cup Buckwheat flour
- 2 tbsp Coconut oil, chilled or Butter, chilled
- 2 tbsp Granulated sugar
- Pistachio, chopped finely for sprinkling on top Optional
Instructions
Pastry
- Combine the flour, sugar and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C. Keep an 9" pie pan handy.
- Flour your work surface well. Roll the dough out into a rough 12" circle. Don't worry if its not perfect. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan.
- Place a piece of foil on the base of the pastry, cover with baking beans ( I use dried chickpeas). Bake the pastry for 10-12 minutes, to cook it just a bit. Remove the foil and the beans.
Filling:
- In a medium sized bowl, combine all the filling ingredients together.
Crumble
- Combine the flour and sugar in a small bowl. Rub in the coconut oil or butter till it resembles coarse breadcrumbs.
Assembly
- Spoon the filling in the semi baked pie crust. Spread evenly. Sprinkle the crumble all over the filling. Bake at 180 C for 30 minutes, or until the crust is golden brown and juices are bubbling. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
- Let the pie cool for an hour or two, so the filling can set. Sprinkle over the pistachios ( if using). Enjoy warm with icecream!
Hanna says
This turned out dense, not very sweet and not a satisfying dessert. Wouldn’t recommend.
Natasha Minocha says
I'm so sorry this didn't turn out well for you. But thank you for trying the recipe and I hope you'll find another good recipe here.🙏🏻