We know winter has arrived when there is that ungentle nip in the air and you see people around you all wrapped up cosily like burritos(Readers can excuse my burrito simile.I am a food blogger and it is in the nature of my profession to see food everywhere and in everything 🙂 ) I asked quite a few people what they loved to eat in winters. And the answers ranged from hot chicken soup topping the list to stews,pies,chocolate brownies,mac n cheese, hot chocolate,lasagna and cheese fondues.All heart warming comfort foods. I love to bake in winters. The delicious aromas from the oven just linger in your home for hours,for the obvious reason that the windows and doors are shut tight to keep the cold air out. I have been doing quite a bit of baking these days…breads,lasagnas,puffs and pies.
I generally make pies with fresh seasonal fruits. And right now mulberries have invaded our local markets. I made two desserts with mulberries. One,this gorgeously sinful buttery pie and the other, a healthier mulberry dessert for the calorie conscious, which will be featuring soon on this blog.A pie is defined by its crust and after scouting and trying different recipes I finally zeroed in on the flakiest,lightest and delicious pie crust recipe worth trying again and again. If you must bake a dessert this winter,go for this one. If you can’t resist the second slice,don’t worry. You can walk off the extra calories 😉
I love all berries,but black/ purple mulberries are my favorite. They are sweet, flavorful and I love the way they deliciously burst in the mouth. So there is not much added sugar in the recipe.Moreover the word ‘mulberry’ takes me back to my childhood,rather kindergarten days. I can so clearly remember the ‘Mulberry bush’ song we used to sing while holding hands in a circle.
A tip for all first timers who are baking a pie from scratch is to keep everything cold,right from the ingredients to the equipment,of course except the oven. I literally keep everything,the flour,butter,sugar,water,mixing bowl,pie tins and even the rolling pin in the fridge a few hours before mixing the pie dough. It really works.
One more tip to make sure this pie tastes amazing is to keep humming…..
🎵Here we go round the mulberry bush,mulberry bush,mulberry bush
Here we go round the mulberry bush,early in the morning.
This is the way we bake our pie, bake our pie,bake our pie
This is the way we bake our pie, in the winter evening…….🎵
Ingredients for the Pie Crust
- 320 g or 2 1/2 cups of all purpose flour
- 2 tbsp. granulated sugar
- 1 tsp.salt
- 1 cup unsalted butter
- 1/4 cup ice cold water
- Keep all the ingredients and the tools in the fridge at least an hour before you start mixing the dough.
- Cut the butter into cubes and keep in the fridge.
- Combine all the dry ingredients in the chilled mixing bowl.
- Add the cold butter cubes to the flour mix and pulse till the mixture resembles cold bread crumbs.
- Add ice cold water in a stream until the dough comes together. Add a tablespoon or more water if required.
- Make sure the process is quick because we don’t want the dough to get warmer.
- Divide the dough into two halves, wrap them in plastic cling wraps and refrigerate them.
- Prep the work surface and butter a 9 inch pie pan.
- After an hour take one dough half out of the fridge and roll out on a floured work surface. I prefer to roll on a silicon mat. it is easier to lift the rolled out crust and also does not stick.
- After rolling out the dough about 12 inches in diameter,fold it into half and then into quarter. Transfer this crust into the pie tin such that the pointed end lies on the center of the tin.
- Gently unfold the crust and trim off the excess.
- Cover with a plastic cling film and keep in the fridge.
- Take the second dough half from the fridge and roll it out.
- Cut thin long strips from the middle.
- Braid three strips at a time. You may need about four to five long braids to cover the edges of the crust.
- With the remaining strips roll them gently with fingers to make ropes (stems and stalks).
- Cut out some leaves and flowers with the rest of the rolled out dough.
- Cover all of them with a plastic wrap and refrigerate.
Ingredients for Berry filling
- 300 g washed mulberries (4 cups approximately)
- 1/2 cup sugar (add more if you want the pie to be sweeter)
- 1/4 cup cornflour
- 1 tsp. ground cinnamon
Mix all the ingredients and keep in the fridge.
Assembling the Pie and Baking
- Separate an egg.
- Beat the egg white and keep aside.
- Take the pie crust out of the fridge and brush the surface with the egg white. This prevents the pie base from getting soggy.
- Spread the mulberry filling into the pie crust evenly.
- Remove the dough braids, ropes,leaves and flowers from the fridge.
- Whisk the egg yolk with a tablespoon of heavy cream.
- Decorate the pie top with the dough ropes as stems and place leaves and flowers as you wish.
- Place the braids along the crust edges. trim off excess.
- Brush the crust surfaces carefully with the yolk and cream mixture.
- Keep the pie in the fridge for half an hour again.
- Preheat the oven at 190 º C (375 º F)
- Place the pie in the oven and bake for 15 minutes.
- Cover the edges of the pie loosely with aluminium foil to prevent burning.
- Continue baking for another 35-40 minutes until the crust top turns golden brown.
- Serve hot as it is or with a scoop of vanilla ice cream.