June 21, 2009

Mulberry In Your Eye Pie

Mulberries are low in calories and are a good source of Vitamin C. They also have a little bit of protein and fiber. And they are sweet and tasty.

Mulberries are also a major cause of purple bird poop. So if there is a mulberry tree growing nearby you probably know about it. But let's try to stick to one of it's better points for now... mulberries make a terrific pie!

A good way to gather your mulberries is to lay tarps down under the tree and then shake, jiggle, rustle, or hang on the branches so that the ripe berries fall onto your tarps.

Another way is to pick the berries individually, standing under (or climbing in) your tree. If you do it this way you may want to wear goggles because something will always get into an eye. I know this for a fact.

I'm just sayin'. This recipe didn't acquire it's name without merit.

Mulberry in Your Eye Pie
3 cups fresh mulberries
1 1/4 cups sugar
1/2 cup flour
1 tablespoon cold butter
pie crust for 2 crust pie (recipe for a homegrown whole wheat one here)

Gently rinse mulberries in a colander and shake most of the water off. Remove stems if desired. (I don't.) In a large bowl whisk sugar and flour together. Add mulberries and stir lightly. Place bottom pie crust in a regular (not deep dish) pie pan. Pour berries in. Pinch off pieces of butter and dot berries with it. Cover with top crust. Poke holes in top crust with a fork and finish off edges as desired. Let unbaked pie rest in fridge for about 30 minutes before baking. Preheat oven to 400 degrees. Bake pie for 15 minutes at 400 degrees. After 15 minutes reduce heat to 350 degrees and bake for another 30-40 minutes. Let pie cool to room temperature before serving.

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