2 sheets pre-made refrigerated pie crust (or homemade if you’re feeling gutsy)
3 ½ cups mulberries, fresh or frozen
Zest of 1 medium orange
1 tablespoon of orange juice
1 cup sugar
3 ½ cups mulberries, fresh or frozen
Zest of 1 medium orange
1 tablespoon of orange juice
1 cup sugar
⅓ cup flour
¼ teaspoon salt
1 tablespoon butter
While you wait for your oven to preheat to 375 degrees, line a 9-inch pan with one sheet of pie crust. If you’re using frozen mulberries, make sure they fully thaw before proceeding. Mix mulberries with orange zest and orange juice. In a separate bowl, mix flour, sugar, and salt. Then, pour dry ingredients mixture into the mulberry mixture. Mix and pour into the pie crust. Add small pieces of butter throughout the pie. Finally, add the remaining sheet of pie crust to the top in your desired shape, such as lattice. Crimp the edge of the pie crust, and cover the edges with aluminum foil to prevent burnt edges. Bake at 375 degrees for one hour. You’ll know it’s ready when it’s bubbling and oozing from the top crust. Serve with vanilla ice cream.
¼ teaspoon salt
1 tablespoon butter
While you wait for your oven to preheat to 375 degrees, line a 9-inch pan with one sheet of pie crust. If you’re using frozen mulberries, make sure they fully thaw before proceeding. Mix mulberries with orange zest and orange juice. In a separate bowl, mix flour, sugar, and salt. Then, pour dry ingredients mixture into the mulberry mixture. Mix and pour into the pie crust. Add small pieces of butter throughout the pie. Finally, add the remaining sheet of pie crust to the top in your desired shape, such as lattice. Crimp the edge of the pie crust, and cover the edges with aluminum foil to prevent burnt edges. Bake at 375 degrees for one hour. You’ll know it’s ready when it’s bubbling and oozing from the top crust. Serve with vanilla ice cream.
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