This truly seems to be the year of pies. Totally unplanned and fully embraced. I am aware we have a mulberry slab pie posted a while back, but this is a pie in the typical American sense, and follows nicely in the sequence of recent pie-related posts.
Ripe mulberries are exceedingly sweet and lose the tang they had when they were red. Therefore changes to the master recipe needed to be made accordingly, effectively cutting back on added sugar and upping the fresh lemon juice ratio.
2 1/2 cups flour
1 Tbsp powder sugar
1/2 tsp salt
1 cup chilled butter, cut into cubes
1/3 cup (about) ice water
1/4 cup tapioca powder
1/4 tsp salt
5 cups (800g) mulberries
1/4 cup fresh lemon juice
2 Tbsp butter
1 Tbsp milk
Preheat oven to 425F.
Make the filling: Mix together the mulberries, sugar, tapioca, salt and lemon juice so the mulberries are well coated. Set aside until ready to fill the pie.
To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Divide dough in two; one ball should consist of 2/3 of the batter (this is the bottom crust) and the second should consist of the remaining 1/3 dough (this is for the top crust).
Roll dough (larger ball) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Fill unbaked pie crust with the mixed filling. Dot the surface with the butter.
Roll out remaining dough disk and form decoration of choice over the filling. Press edges together to seal and flute as desired.
Brush the crust with the milk.
Bake in preheated 425F oven for 15 minutes (20 minutes if using frozen fruit). Lower heat to 375F and bake one hour more.
Cool on a wire rack for 45 minutes to an hour before serving.
صحة و عافية