There’s a mulberry tree in the car park behind my office. A couple of years ago, it was trimmed back quite aggressively. Last year’s fruit was not abundant or sweet. This year however, it has come back with a vengeance. I know we’re in the middle of a Filipino feature but I thought that since mulberries have such a short season, this just had to be done.
For the sweet pastry
375g plain flour
200g butter, chilled and cut into 1 cm cubes
50g icing sugar
1 egg yolk
1 beaten egg
For the filling
2 1/2 cups mulberries
1/4 cup caster sugar
1/4 cup plain flour
Heat oven to 180C/160C fan forced.
In a food processor, combine flour, sugar and butter. Pulse until in resembles fine breadcrumbs. With the motor running, add 2 eggs and egg yolk in, one at a time. Process until dough comes away from the sides and just comes together. Turn dough out onto a lightly floured surface and knead until smooth. Cut dough in half. Wrap one half of the dough in plastic film. Roll out the other half the dough until about 3-4 mm in thickness. Line base of pie dish allowing excess to hang over the edge. Refrigerate for 20 minutes along with the other half of the dough.
Meanwhile, remove stalks from mulberry. I find this easier to do by cutting the stem with scissors just a little bit into the fruit.
Gently mix mulberry with the sugar and flour and set aside.
Take prepared pie dish and extra dough out of the refrigerator. Fill pie dish with the mulberries, sugar and flour mixture.
Roll out other half of dough to 3-4 mm in thickness. Make sure you have enough to cover the pie. Brush edges of the dough in the pie dish with beaten egg. Place lid on top then using a fork, press the edges down together.
Trim excess dough. Cut a hole or a cross on top of the pie to allow steam to escape.
Bake in oven for 40-50 minutes until golden brown. Allow pie to cool before cutting. Dust with icing sugar before serving.
Notes: It’s the first time I have ever made mulberry pie and it worked quite well. The sugar takes away any tartness from the berries while the flour absorbs all the juices. Must make another this weekend!