It was a double nightmare scenario: having to use a portojohn suspended over a bridge. EEK! My fear of portojohns comes form being a kid and going to a lot of festivals with my cousins. They would always hold the door shut and tell me they were going to push it over.
What does any of this have to do with mulberries you ask? Well, I used to be afraid to eat them. I was convinced for quite a long time that the berries in my yard were poisonous and that eating them could kill me. I would eat one every year, and then I would wait to die. But by the next year, I couldn't remember if they were safe or not.
I have surmised that they are, in fact, safe. This helped:
I was totally going to make jam, and then I thought to myself, "pie." Because it seemed somehow more practical....given that I had a free hour as well as a pie crust. Holla at your Jiffy Crust!
YUM! Look at all these pretty berries! Let's put 'em in a pie, shall we?
I rolled out my Jiffy Crust and put in this square pan. I do what I want.
I have three cups of berries, and I'm adding 1/4 cup 00 flour. I love 00 flour, but you can also use AP flour.
I cup of sugar....suuuuuuugar. *wink*
And a teaspoon of vanilla. Just for kicks. Everything is better with vanilla.
Now, mix it allllll up really well.....
And pour it in your pie crust. Then, I folded over the pie crust on the sides, and I did a pretty lattice design on it.
Now, when you are doing your lattice design, and it turns out like this....you call it "rustic."
Then bake it up. 400 degrees for about 35-45 minutes or until it's getting all goldeny and bubbly and ya ya ya.
Crazy good, and practically free from my mulberry tree!!!!
Billie's Mulberry Pie
Time: 10 mins prep, 45 minutes bake | Makes 1 pie | Difficulty: Easy as .... pie!
You Will Need:
3 cups mulberries, stems removed and cleaned
1 cup sugar
1/4 cup 00 flour (or all purpose)
1 teaspoon vanilla extract
1 package of Jiffy crust or two crust pie shell
Preheat oven to 400 degrees.
Prepare and place your bottom crust in a pie plate (or a square baking pan, whichever you are in the mood for--no judgements!)
In a mixing bowl combine berries, flour, sugar, and vanilla. Mix to combine fully. Pour your berry mixture into your pie crust.
Fold the pie crust sides over if you like. Lattice the remaining crust by cutting it into strips and placing them on the pie in alternating pattern (see picture above.) Or, if you aren't into latticing, just throw the other pie crust over the thing and cut a couple holes to vent.
Bake in the oven for 35-45 minutes or until crust is getting golden and the filling is bubbly.
Serve with ice cream or whipped cream!