Mulberry Pie

Ingredients and Weight:

• 2 pounds fresh mulberries, picked over
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, softened
• 1 (9-inch) pie crust, homemade or store-bought
• 1 egg yolk mixed with 1 tablespoon of water for egg wash

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine mulberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir until well combined.
3. Pour the mulberry mixture into the prepared pie crust. Dot with butter.
4. Brush the edges of the pie crust with egg wash.
5. Bake for 45 minutes, or until the filling is bubbling and the crust is golden brown.
6. Let cool for at least 30 minutes before serving.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 15 grams
• Saturated fat: 5 grams
• Cholesterol: 70 milligrams
• Sodium: 100 milligrams
• Carbohydrates: 45 grams
• Dietary fiber: 5 grams
• Sugar: 30 grams
• Protein: 3 grams

Dish Characteristics:

• Tart and sweet filling
• Flaky and buttery crust
• Rich and decadent dessert

User Comments:

• "This pie was absolutely delicious! The filling was perfectly balanced and the crust was so flaky."
• "I loved the combination of mulberries and lemons. It was so refreshing and flavorful."
• "This pie is perfect for any occasion. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• If you can't find fresh mulberries, you can use frozen mulberries. Just thaw them before using.
• If you don't have pie crust, you can use a store-bought graham cracker crust.
• Let the pie cool for at least 30 minutes before serving. This will allow the filling to set.
• Serve the pie with a scoop of vanilla ice cream or whipped cream.