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Ingredients
Scale
- 5 cups fresh or frozen mulberries (about 1.5 lbs)
- 1 teaspoon vanilla extract
- ¼ cup cornstarch (or acorn starch)
- ½ cup brown sugar (or substitute with maple sugar)
- ½ cup white sugar
- ¼ teaspoon cinnamon
- 1.5 tablespoons fresh lemon juice
- Zest of half a lemon, grated
- 1 whole egg, beaten (for brushing the crust)
- 2 cups all-purpose flour
- 1 teaspoon kosher salt (omit if using salted butter)
- 1 tablespoon granulated sugar
- 8 oz (2 sticks) unsalted butter, cold
- ½ cup full-fat sour cream (do not use low-fat sour cream)
Instructions
- Create a flaky dough by mixing cold butter, flour, salt, and sugar.
- Incorporate sour cream and form the dough, then chill.
- Prepare the filling by mixing mulberries with sugars, lemon zest, lemon juice, vanilla, cinnamon, and cornstarch.
- Roll out the bottom crust and fill it with the mulberry mixture.
- Add the top crust, seal edges, and cut slits for steam.
- Bake at 375°F for 45-60 minutes until bubbly and golden.
- Cool for 20 minutes before serving.
Notes
Use cold butter for the flakiest texture in the crust.
If using frozen mulberries, thaw and drain them first to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg