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Crispy Mulberry Pie Recipe with Easy Irresistible Crumb Topping

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A nostalgic and easy-to-make mulberry pie featuring a crispy crust, juicy mulberry filling, and a golden buttery crumb topping. Perfect for family gatherings and cozy evenings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, plus extra for dusting
  • 1 cup (226g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water, chilled
  • 4 cups (about 600g) fresh mulberries, rinsed and drained
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (for crumb topping)
  • ½ cup (110g) packed brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed (for crumb topping)
  • ¼ teaspoon ground cinnamon (for crumb topping)
  • Pinch of salt (for crumb topping)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Add the cold cubed butter. Using a pastry blender or fork, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just starts to come together. Don’t overwork it! Divide dough in half, shape into disks, wrap in plastic wrap, and chill for at least 1 hour.
  2. Make the Mulberry Filling: In a medium bowl, combine 4 cups fresh mulberries, ¾ cup sugar, 3 tablespoons flour, 2 tablespoons lemon juice, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Gently toss to coat berries evenly. Set aside to let flavors meld while you roll out the crust.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disk into a 12-inch (30cm) circle. Carefully transfer to your 9-inch pie dish, gently pressing it to fit. Trim any excess dough, leaving a 1-inch overhang. Pop it back in the fridge to chill while you prepare the topping.
  4. Prepare the Crumb Topping: In a bowl, mix 1 cup flour, ½ cup packed brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and use your fingers or a pastry blender to mix until the texture resembles coarse crumbs.
  5. Assemble the Pie: Pour the mulberry filling into the chilled pie crust, spreading evenly. Sprinkle the crumb topping generously over the berries, covering the surface completely.
  6. Bake the Pie: Place the pie on a baking sheet to catch drips. Bake in a preheated 375°F (190°C) oven for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling. If the topping browns too quickly, tent the pie loosely with foil halfway through baking.
  7. Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time helps the filling set so you get clean slices. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.

Notes

Keep ingredients cold for flaky crust and crumb topping. Don’t overmix dough or topping to avoid toughness. Use lemon juice to balance tartness. Tent pie with foil if topping browns too quickly. Let pie cool for at least 2 hours before slicing for best results. Frozen mulberries can be used if thawed and drained well. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use chilled coconut oil instead of butter.

Nutrition

Keywords: mulberry pie, crumb topping, fruit pie, dessert, easy pie recipe, summer berries, homemade pie

Find it online: https://evabakery.com/crispy-mulberry-pie-recipe-with-easy-irresistible-crumb-topping/