Tastes of the Olentangy

Wild carrots along the Olentangy.  

Olentangy Mulberry Pie Recipe

At the end of May all the light sweet mulberries are fruiting, and they taste delicious.  If you are interested in taking part in this urban foraging opportunity make sure to harvest quick, you’ll find a load of competition among wildlife and other bakers!  

Start by making your crust.  If you have one you like, go ahead and use that, but if you don’t here is one that I would recommend.  

Grandma Mary’s Pie Crust

Combine the following in a large bowl,

4 Cups Flour

1 3/4 Cups Shortening

1 teaspoon salt

(mix well)

In a separate bowl whip one egg with a table spoon of white vinegar. Combine with flour mixture and one cup of cold water.  Kneed the dough for two minutes, then place in the refrigerator for one hour.  

Now the mulberry filling....

In a medium bowl add,

2 cups of mulberries -It will take you a little while to collect this many, and don’t worry if you have a few stems =]

1.5 cups of sugar 

1 tablespoon of vinegar

lightly mix

Roll the dough out and place it in your lightly flowered pie pan, then add the filling. It will seem a little low, but it will puff slightly in the oven.  Roll out a top for your pie, I prefer a lattice, but you can do it however you like.  Sprinkle the top lightly with sugar, then cut up a half of a stick of butter and sprinkle it over the top.  Bake the pie on 400 for 30 minutes then drop it down to 350 for another 45 minutes or until it is golden brown. 

This is my new favorite dessert, enjoy!




Have some Olentangy recipes you would like to share? Or maybe you made this delicious pie and want to tell us about it! Please post comments below!