Mom's Mulberry Tart Recipe

 I had no idea that the big juicy berries that I have been stepping on the last couple weeks were edible.  A couple times while walking I felt some juice squirt up on me and that was the first time I ever noticed these plump dark red berries that fall from big trees. They are called mulberries, look similar to blackberries and have a wonderfully balanced tart/sweet flavor.   I would have never known this if not told by a total stranger.

My parents came to visit us for a couple days on there way out to NM to visit my brother Tim.   We were out on the Freedom Trail walking one morning and saw a runner pulling branches down and eating the berries off this huge tree.  I asked her was they were and she told us mulberries as she handed a few to try. 

When we got home, my mom noticed that there is a huge mulberry tree right in the vacant lot next to us.   Needless to say, my mom was out there a few minutes later picking away just like old times.  (she used to leave for hours at a time when we were little and pick black raspberries and blackberries in the woods behind our house.  She would come back with a huge pot of them every time and would freeze enough for treats all year.) 

I froze some of the berries and my mom took some with her. She picked enough for three or 4  pies...and there are still more to be picked.  They will be great in our protein shakes, on cereal or in oatmeal.

My mom looked up a recipe for mulberry pie on All Recipes and altered to fit my 10 inch tart dish.  It is now called Mom's Mulberry Tart recipe and it is definitely a repearter!  My favorite pie is blackberry and this one was just as good.  I gobbled it up for dessert last night, with my coffee this morning and just finished another big piece for lunch.  We have to get it out of the house as soon as possible:) ha!

Mom's Mulberry Tart  

4 cups mulberries

1 cup sugar

1/4 cup flour

1/2 tsp cinnamon

1tbsp cold water

1 tbsp milk

1 pie crust ** (recipe at bottom)

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, mix berries with sugar, flour, cinnamon and water. Place mixture into bottom pie crust and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk.  Let pie rest in refrigerator for 30 minutes.

3. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Serve with a big scoop of vanilla ice cream! 

Canola Oil Pie Crust

1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
2 tablespoons cold 1% milk
1/2 cup canola oil


Sift together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy. Form a well in flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
Pat into a pie plate as you would for a crumb crust. Add filling and bake according to filling recipe.