Mulberries

Call me crazy, but I just had my first mulberry this past week and wow! How have I never had one of these delectable berries before now? The market is bursting with them at the moment; get them now at Earth Trine Farm while they are in season. Mulberries come in red, black, and white and are related to figs and breadfruit. Traditionally used in Chinese medicine for their medicinal properties, these berries are often used in fruit juice, tea, jam, canned foods, and even to make wine. These berries are rich in Vitamin C, which is essential for skin health, immune function, and is also necessary for iron absorption. Mulberries also happen to be rich is Iron, with the combination of Vitamin C, it helps carry oxygen from the lungs to all parts of the body. These berries are also a great source of vitamin K1, which is needed for blood clotting and bone health, potassium, which aids in lowering blood pressure, and vitamin E, an antioxidant essential for protecting the body against oxidative stress. Mulberries also contain two antioxidants, rutin and myricetin, these are important in protecting the body against chronic conditions like cancer, heart disease, and diabetes. Let’s make something deserving of these fabulous berries. 

Mulberry Pie with Crumble

Yield: 6 Servings

2 cups buckwheat flour 
½ cup coconut oil, cold and chopped in small pieces 
3 to 4 tablespoons ice water 
½ teaspoon sea salt 

Filling

2 ½ cups mulberries, roughly chopped 
¼ cup coconut sugar 
1 tablespoon cornstarch 
2 tablespoons almonds, finely chopped
2 tablespoons walnuts, finely chopped 
1 each orange, zested and juiced 

Topping

½ cup buckwheat flour 
2 tablespoons coconut oil, cold and chopped 
2 tablespoons coconut sugar 
2 tablespoons pistachios, finely chopped 

Directions:

1. In a medium bowl, combine the flour, sugar, and salt. 

2. Rub the chilled coconut oil into the mixture until it resembles coarse sand. 

3. Add in 1 tablespoon of the cold water, enough to bind into a dough. The dough may look a little scraggy, but try pushing it together until it sticks together. 

4. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. 

5. When ready to bake, line a baking sheet with parchment. Preheat the oven to 350 degrees and have a 9-inch pie pan ready. 

6. Flour a clean and dry work surface. Roll the dough out into a rough 12-inch circle. 

7. Place the dough gently into the 9-inch pie pan, push the dough into the corners and then use a rolling pin to cut away the excess overhang. 

8. Place a piece of foil into the raw pie dough and add dry beans or pie weights. 

9. Place on the parchment lined baking sheet and transfer to the preheated oven and bake for 10 to 12 minutes. Remove the foil and beans. 

10. To make the filling, combine the filling ingredients in a medium bowl and stir to combine. 

11. To make the crumble, combine the flour and sugar in a small bowl. Rub the cold coconut oil in until it resembles coarse sand. 

12. Spoon the filling into the pre-baked pie crust and then sprinkle the crumble on top. 

13. Bake for 30 minutes or until the crust is golden brown and the juices are bubbly. 

14. Let the pie cool for an hour, sprinkle with pistachios and serve with your favorite vegan vanilla ice cream.