Mulberries are wonderful in baking. Juicy and sweet, they become all jammy and gooey when baked. Almost like dates! So you don’t need to add much sugar at all to the filling. Nuts and some orange zest bring a certain depth to the flavors. A quick little crumble adds a lovely crunch contrasting with the soft fruity filling.
Mulberry Crumble Pie [Vegan, Gluten-Free]
- 1 cup Buckwheat flour
- 1/2 cup Coconut oil, chilled
- 2 tablespoons Powdered sugar
- 3-4 tablespoons Chilled water
- 1/2 teaspoons salt
- 2 1/2 cups Mulberries, roughly chopped
- 1 tablespoons sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Almonds, roughly chopped
- 2 tablespoons Walnuts, roughly chopped
- Zest from one orange Lemon zest would also work well here.
- 1/2 cup Buckwheat flour
- 2 tablespoons Coconut oil, chilled or Butter, chilled
- 2 tablespoons Granulated sugar
- Pistachio, chopped finely for sprinkling on top
- Combine the flour, sugar and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 tablespoon at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 360°F. Keep an 9 inch pie pan handy.
- Flour your work surface well. Roll the dough out into a rough 12 inch circle. Don't worry if its not perfect. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan.
- Place a piece of foil on the base of the pastry, cover with baking beans. Bake the pastry for 10-12 minutes, to cook it just a bit. Remove the foil and the beans.
In a medium sized bowl, combine all the filling ingredients together.
- Combine the flour and sugar in a small bowl. Rub in the coconut oil or butter till it resembles coarse breadcrumbs.
Spoon the filling in the semi baked pie crust. Spread evenly. Sprinkle the crumbs all over the filling. Bake for 30 minutes, till the continue baking until the crust is golden brown and juices are bubbling. Cover the edges of the pie loosely with foil if it starts browning too much while baking. Let the pie cool for an hour or two, so the filling can set. Sprinkle over the pistachios (if using). Enjoy warm with vegan ice cream!