I remember the first time I bit into a pie that made my eyebrows lift — tart rhubarb, deep purple mulberries, buttered crust flaking around the edges. Rhubarb Mulberry Pie slid into my life on a rainy afternoon and tasted like sunshine squeezed through the clouds.
My mother and I stood elbow-deep in flour, laughing as mulberries stained our fingers, and that messy kitchen felt like proof that the best desserts are worth the little chaos. The memory of that steam-warmed slice is why I keep making this pie.
I tested a few techniques I learned from other recipes, even borrowing a finishing groove I first tried with baked chocolate glazed donuts, and then I settled into the version I’m telling you about here.
What You Need to Make This Recipe
You really only need three things to make the filling sing: tart rhubarb for backbone, ripe mulberries for sweet juiciness, and cold butter for a flaky crust; the lemon brightens the whole thing and a touch of cornstarch saves you from a weepy pie. I kept notes alongside my pistachio tests in pistachio cream cinnamon rolls while dialing the filling balance for this Rhubarb Mulberry Pie.
How to Make Rhubarb Mulberry Pie
I start by tossing chopped rhubarb and mulberries with sugar and lemon zest and letting them sit until the berries bloom and scent the kitchen; you’ll hear a soft sigh as juices begin to leak. While the filling macerates, I press the chilled butter into the flour for the crust until it looks like coarse cornmeal, then I bring it together quickly so the butter stays cold.
When the pie goes into the oven you’ll notice an immediate perfume — berries, butter, citrus — and the bubbling at the vent is the moment I peek to judge doneness; the juices should shimmer, not rush out. For texture I often weave a loose lattice so steam escapes and the top crisps while the interior stays glossy and jammy, and I used a few ideas from rhubarb custard pie when I wanted a firmer set.
Pro Tips
Tip 1: Chill everything — flour, bowl, and butter — because the small cold butter pockets create flakier layers; I like cutting the butter into 1/4-inch pieces so they remain visible in the dough.
Tip 2: Macerate then reduce: drain half the maceration liquid and simmer it down to a thick glaze before folding it back in; that concentrates flavor and prevents a soggy bottom while keeping the filling glossy. My Secret Trick: simmer the drained juices with a teaspoon of cornstarch and a squeeze of lemon until slightly thickened, then fold back into the fruit.
Tip 3: Lattice thickness matters — thinner strips crisp faster and brown more evenly, which matters when mulberries release dark juice that can mask the crust’s color; trim edges neatly so the crust bakes uniformly.
Tip 4: Bake on a lower rack for the first 20 minutes so the bottom sets, then move up to finish the top; this gives the filling time to thicken without burning the lattice. Including the occasional twist I learned testing pies helped me perfect this Rhubarb Mulberry Pie.
How to Store Rhubarb Mulberry Pie
- Refrigerate: cover loosely with foil or an airtight container for up to 4 days; reheat slices at 325°F for 10–12 minutes to revive the crust.
- Freeze: wrap whole pie tightly in plastic, then foil, and freeze up to 3 months; thaw overnight in the fridge before reheating at 350°F for 20–25 minutes.
- Leftover slices: store in a single layer in an airtight container separated by parchment for up to 3 days; avoid stacking warm slices so the crust stays crisp.
Nutritional Benefits
This pie sneaks in some real fruit benefits: mulberries add vitamin C and antioxidants while rhubarb contributes fiber and vitamin K, and using fruit-forward filling reduces the need for excess sugar in the recipe — a small win when enjoying dessert.
FAQs
How do I prevent the bottom crust from getting soggy?
A hot oven and a brief blind bake help set the base before the filling goes in; I also reduce excess maceration liquid and fold back a concentrated glaze. Using a metal pie plate conducts heat better than glass for a crisper bottom.
Can I use frozen mulberries or rhubarb?
Yes, frozen fruit works well if thawed and drained first; I toss them with sugar while still partially frozen so they release less water immediately. Patience when draining makes a big difference in filling consistency.
How long should I cool the pie before slicing?
Let the pie cool at least two hours at room temperature so the filling can finish setting; when I’m impatient I cool it on a wire rack to speed this by a bit, but too-quick slicing means runny slices.
Can I make this pie ahead for a party and reheat it?
You can assemble the pie the day before and keep it chilled; bake it on the day of serving and warm at 325°F for 10–15 minutes to refresh the crust and warm the filling.
Lemon Garlic Chicken with Roasted Potatoes & Broccoli
Ingredients
Equipment
Method
- Pat the chicken dry and, using a meat mallet or rolling pin, gently pound to an even thickness (about 3/4 inch). Season both sides with 1 tsp kosher salt, 1/4 tsp black pepper, smoked paprika, and half the minced garlic. Toss with 1 tbsp olive oil and the lemon zest; set aside at room temperature while you preheat the oven to 425°F.
- On a rimmed baking sheet, toss the halved potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the thyme. Spread cut-side down and roast at 425°F for 20 minutes. Remove the sheet, add the broccoli florets tossed with a pinch of salt and a drizzle of oil, toss to combine, and return to the oven for 8–10 more minutes until potatoes are golden and broccoli is tender with some charred edges.
- While the vegetables roast, heat a large skillet over medium-high heat until shimmering. Add 1 tbsp olive oil and sear the chicken 4–6 minutes on the first side without moving it, until deeply golden. Flip and cook another 4–6 minutes, then reduce heat to medium and add the remaining minced garlic and butter to the pan. Spoon melted butter over the chicken for 30–60 seconds. Cook until internal temperature reaches 165°F (about 6–12 minutes total depending on thickness). Transfer chicken to a plate and tent with foil to rest 5 minutes.
- With the skillet still over medium heat, pour in the lemon juice and scrape up any browned bits with a wooden spoon. Let simmer 1–2 minutes, then swirl in the remaining 1 tbsp butter (if desired) to gloss the sauce. Taste and adjust seasoning with remaining salt and pepper. Return chicken to the pan for 30 seconds to coat in the sauce.
- Divide roasted potatoes and broccoli among 4 plates, place a chicken breast on each, spoon extra pan sauce over the chicken, and sprinkle with chopped parsley. Serve immediately with extra lemon wedges if desired.
Notes
Conclusion
I love how this pie tastes like the best parts of summer in every forkful; sweet mulberries and tart rhubarb sing together and make people linger over seconds. If you want a close cousin to try, I’ve also written about strawberry rhubarb pie — but start with this Rhubarb Mulberry Pie and promise me you’ll savor the first warm slice.
