Mulberry Pie

Last month we went to Mahabaleshwar for a quiet (?) family weekend. On our way back, we picked up boxes (& boxes) of strawberries and mulberries. Mahabaleshwar is famous for strawberries and mulberries. I absolutely adore these squishy-juicy-purple berries and also I kinda feel they are "precious" as we get them only for a month. By mid May, the mulberry harvest is over.

On coming back I immediately took out my "baking tools" and went to work on my Mulberry Pie, which by the way, I was dying to make ever since I set eyes on those luscious, gorgeous mulberries.

I absolutely HAVE to share these snaps of Ira (my 1 1/2 yr old) enjoying her mulberries while we waited for our lunch at a restaurant.
                                                     Look at her cute purpely smile :D

Mulberry Pie
Ingredients:
3 cups mulberries (you don't need to remove the stems, since that would be hugely time consuming and would result in many squashed berries :D. The stems didn’t exactly dissolve, but they became tender and unobtrusive to the texture of the pie.)
1 1/4 cups caster sugar
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk
1 teaspoon lemon juice

Method: 
Preheat oven to 200 degrees Celsius.
In a large bowl, mix berries with sugar, lemon juice and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes. 
Bake pie in preheated oven for 15 minutes. Lower oven temperature to 175 degrees Celsius and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.


I m entering this pie to Simple and in Season blog event hosted by the talented Ren of Fabulicious Food. Please visit her blog for more seasonal treats.