Washed mulberries ready to eat

Mulberry Pie

Desserts
In my country, Venezuela, there up is just a few varieties of berries in the Morus realm, they have the “tree blackberries” (Morus insignis) and the “fesamora” this last ones, the most comun and known by the people just as “moras”, are a variety of the Morus, the Morus alba or white mulberry.
 
The fruits are small and more acidic than a black berry, this acidic taste resembles the strawberry and therefore that calls it’s name “fresh mora”, the main use of the white mulberry trees is to feed the silkworms with the leaves, they only eat those leaves, so the fruit is all for us.
 
This pie is a recipe that has a flaky crust and brings out the flavor of this delicious fruit.
INGREDIENTS
Dough:
  • 2 1/2 cups unbleached all purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup (115 g) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup frozen non-hydrogenated solid vegetable shortening, cut into pieces
  • 5 tablespoons (or more) ice water
Filling
  • 1lb mulberries
  • 1/4 cup sugar
PREPARATION
Pie crust:

Mix the flour, sugar and salt on the food processor.

Add the butter and shortening using the on and off switch, until obtaining a corse meal.
 
Transfer this meal into a large bowl and add the iced water one spoonful at the time,mixing with a fork until moist crumbs form.

Note: if you are using instead of butter or shortening margarine, then you may need less water, and depending of the climate and local temperature you may need more water.

Gather dough together; divide into 2 equal pieces. 
Form each piece into ball; flatten into half inch disks and wrap in plastic. Chill at least 30 minutes.
Can be made 3 days ahead. Keep chilled. Let soften slightly before rolling.
Baking the Pie

Preheat oven to 350 °F

Once chilled the dough, extend with a rolling pin over a slightly floured surface, until having a thin dough that covers the whole pie dish, I particularly like the ones with removable bottom.

Put the dough over the pie dish and pinch the bottom with a fork so the hot air won’t make air bubbles. 

Cover with foil paper and use pie wights, if you don’t have you can use raw beans or chickpeas, this will help the crust to stay down.

Put it on a baking sheet and bake for 20 minutes.

Remove from oven and let it cool down for no more than 10 minutes, meanwhile, in a bowl toss the berries with the sugar without harming the mulberries.

Pour the frute mis over the crust and place it back to the oven for another 20 minutes or until the filling is bubbling 

Remove from oven and let it cool, serve it by itself or with yogurt, or ice cream or whipped cream.

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