• Preheat oven to 400 °F

Crust 

• ​Prepare your favorite pie crust or my sourdough pie crust and chill for 30 minutes. 
• Remove the crust from the fridge and allow it to warm up for 10 minutes to make it easier to roll out and prevent cracking. 
• Roll the dough for the bottom crust by placing the pie dough disc on a lightly floured work surface. Use a floured rolling pin to roll the dough into a circle with a 1/8" thickness. Start rolling the dough from the center, outward, turning the pie crust 90 degrees on the work surface after each roll. 
• Use as little flour as you can to prevent sticking. Too much flour and you run the risk of the pastry dough becoming tough. Continue rolling out the dough until it's 2-3 inches larger than the pie dish.  
• Roll out the top crust 2-3 inches larger than pie plate.

Mulberry Pie Filling

• Mix mulberries, vanilla extract, brown sugar, white sugar, cinnamon, lemon juice, lemon zest, and arrowroot powder in a large bowl. 

Assembling the Pie

• Use the rolling pin to help lift the dough onto the pie tin. Gently lift the edge of the pie crust upward as you press the dough into the fold of the pan, continuing all the way around.
• Use a sharp knife to cut along the edge of the pie plate to trim off the excess pie dough. 
• Pour and spread the mulberry pie filling into the pie crust. Do not add any juice at the bottom of the bowl.
• You can either lift the pie dough onto the top of the pie ​and add slits to allow steam to vent or use a pizza cutter to cut into 1/2" strips to create a lattice top.
•  Lay 6 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2 inch space between them.
• Fold back every other strip. Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips. Now fold back the alternating strips of dough. Lay another perpendicular strip of dough and unfold the folded dough.
• Trim the edges of the strips flush with the dough of the underlying pie dish.
• Press the ends of the strips onto the bottom crust and then crimp to secure.
• Combine a beaten egg and water in a small bowl and brush the surface of the pie crust using a pastry brush. Sprinkle turbinado sugar on the egg wash. Cover the edges with a pie shield or a strip of aluminum foil to keep them from over browning during the first 25 minutes.

Bake

• Place the pie in a preheated oven and bake at 400°F for 25 minutes. Carefully remove the pie shield or foil, reduce the oven temperature to 375°, and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly.
• Remove from the oven and place on a wire rack to let the pie cool for at least 3 hours. 

  Pies are a lesson in patience. You don't want to cut into a warm pie or else the filling will spill out all over. The filling will thicken as the pie cools. 

Serve and Store

• Serve a slice of mulberry pie with a scoop of vanilla ice cream or whipped topping.
• The pie will last in the refrigerator for 5 days or can be stored at room temperature loosely wrapped with plastic wrap for 2-3 days.