{"id":4666,"date":"2018-04-25T12:47:16","date_gmt":"2018-04-25T12:47:16","guid":{"rendered":"\/?p=4666"},"modified":"2024-07-31T13:41:12","modified_gmt":"2024-07-31T08:11:12","slug":"glutenfree-mulberry-crumble-pie","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/glutenfree-mulberry-crumble-pie\/","title":{"rendered":"Best Mulberry Pie with Crumble"},"content":{"rendered":"\n

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!<\/p>\n\n\n

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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. <\/p>\n\n\n\n

So, I used my trusted buckwheat pie base that I made for an apple galette<\/a> and winged the rest. And trust me, it was the best pie I\u2019ve tasted. Easy to make, hard to resist<\/em>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why We Love This Recipe<\/h2>\n\n\n\n

It has everyone\u2019s 2 favorite ingredients: simple and easy.<\/p>\n\n\n\n

The crust, golden and flaky, provides the perfect contrast to the juicy mulberry filling.<\/p>\n\n\n\n

The beauty is in its simplicity. Besides the mulberries, you'll need a few pantry staples.<\/p>\n\n\n\n

This pie is incredibly versatile and can be enjoyed warm or cold.<\/p>\n\n\n\n

It's perfect for family gatherings, picnics, or any occasion that calls for a homemade dessert.<\/p>\n<\/div><\/div>\n\n\n\n

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Homemade Mulberry Pie Ingredients<\/h2>\n\n\n\n
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Mulberries<\/strong> 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.<\/p>\n\n\n\n

Flour:<\/strong> I used buckwheat to make gluten-free mulberry pie.<\/p>\n\n\n\n

Oil<\/strong>: Since it\u2019s a vegan dessert, I used chilled coconut oil. Chilled cubes of butter will also do.<\/p>\n\n\n\n

Sugar<\/strong>: Granulated sugar works well here to sweeten the filling. You can use cane or raw sugar too.<\/p>\n\n\n\n

Nuts:<\/strong> 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.<\/p>\n\n\n\n

Zest:<\/strong> Orange adds depth to the flavors. <\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Variations<\/h2>\n\n\n\n
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Mulberries:<\/strong> I used fresh mulberries but you can use frozen ones too.<\/p>\n\n\n\n

Coconut oil:<\/strong> I made the pie vegan, using chilled coconut oil. Please feel free to use chilled, cubes of butter if you'd like. <\/p>\n\n\n\n

Sugar<\/strong>: Use honey, maple syrup, or any sweetener of your choice in the filling. <\/p>\n\n\n\n

Flour<\/strong>: If you don't wish to use buckwheat, please use all-purpose flour or wholewheat flour, like in this plum galette.<\/p>\n\n\n\n

Zest<\/strong>: Don\u2019t have an orange? Use lemon zest.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Mulberry Pie<\/h2>\n\n\n\n
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Step 1:<\/strong> Preheat the oven to 180 \u00b0C. Keep a 9\" pie pan handy.<\/p>\n\n\n\n

Step 2:<\/strong> Combine flour, sugar, and salt in a large bowl.<\/p>\n\n\n\n

Step 3<\/strong>: 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.<\/p>\n\n\n\n

Step 4:<\/strong> The mulberry pie crust dough will be a bit scraggy at this point. Don\u2019t worry; it will come together. Use the palm of your hand to push the dough away from you 4\u20135 times until it's smooth.<\/p>\n\n\n\n

Step 5:<\/strong> 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.<\/p>\n\n\n\n

Step 6:<\/strong> Flour your work surface well. Roll the dough out into a rough 12\" circle. Don't worry if it\u2019s not perfect.<\/p>\n\n\n\n

Step 7:<\/strong> 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.<\/p>\n\n\n\n

Step 8:<\/strong> Brush away any excess flour on the surface. With a sharp knife, trim the edges of the dough to fit the pie pan.<\/p>\n\n\n\n

Step 9:<\/strong> Place a piece of foil on the base of the dough and cover with baking beans (I use dried chickpeas). Bake for 10\u201312 minutes to cook it just a bit. Remove the foil and the beans.<\/p>\n<\/div>\n\n\n\n

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Step 10:<\/strong> While the pie crust bakes, combine mulberries with sugar, cornstarch, nuts, and oranges in a medium-sized bowl.<\/p>\n\n\n\n

Step 11:<\/strong> After the crust is semi-baked, spoon the mulberry filling on top and spread it evenly.<\/p>\n\n\n\n

Step 12:<\/strong> 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.<\/p>\n\n\n\n

Step 13:<\/strong> Bake for 30 minutes or until the crust is golden brown and the juices are bubbling.<\/p>\n\n\n\n

Step 14:<\/strong> Let the pie cool for an hour or two so the filling can set.<\/p>\n\n\n\n

Optional step:<\/strong> Sprinkle pistachios.<\/p>\n\n\n\n

Final step:<\/strong> Serve warm with ice cream and savor.<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n

Baking a pie can be overwhelming. But really, there\u2019s 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.<\/p>\n\n\n\n