Happy New Year! I know its late – 9 days of 2013 have already passed – and I haven’t posted in almost a month. But, it’s just been 2 months filled with weddings and just weddings. Winter has set in and Mumbai too is freezing up with temperatures having gone below 15 degrees! And, all I could think of ever since I made the Apple Pie, was pies and tarts. So, when Ishaaq brought home some lovely fresh mulberries, I HAD to make a mulberry pie. After sifting through a hundred blogs, I found the perfect one.
Natasha from Butter Baking loves pies, tarts and cakes, and I was literally drooling over my keyboard looking at the photos of her strawberry crumble pie, and I knew that all I had to do was replicate it with mulberries. I liked this pastry dough better, too. It was much easier to knead and the result was as flaky as I know pie crusts should be. Next time, Im going to make it with strawberries, and that’s going to be very soon.
In the meanwhile, here’s how my pie looked. It tasted even better, sweet and tangy and I loved the layers.
Add the cold cubes of butter and crumble it with your fingers till the mixture resembles coarse sand. Make a well in the middle and add the egg yolk and mix lightly.
Finally, add the cold water.
In case you feel that the dough is moist enough without the water, then go ahead without it.
Its all about the feel of it. Bring the dough together - do NOT knead. Wrap into a glad wrap and put in the fridge for minimum 15 minutes or till your filling is ready. (For a savoury pastry, put salt and pepper to taste.)
Tips: If you are using your hands - grating the cold butter into the flour is a good and easier option - not to mention lighter on your hands!
Mulberry filling: Preheat the oven to 180 C.
Take off the stem of the mulberries, and mix together with the sugar, the corn flour and salt.
And set aside for 15 minutes.
Now, take out the dough and with the help of a little flour roll it out till it is a little larger than the pie.
To place it on the pie roll the dough onto the rolling pin and roll out onto the pie tin.
Press it into the corners and trim by passing the rolling pin over the tin. Return to the fridge.
Crumble: Just like the pie dough, bring together all the ingredients till they resemble wet coarse sand.
Now spoon the mulberry mixture into the pie crust from the fridge.
Crumble the mixture evenly from top.
Pop into the oven and cook for an hour till the crumble browns and the mulberry mixture is bubbling.
Serve with whipped cream or ice cream or just eat warm.