3 cups mulberries
1 1/4 cups white sugar or honey
1/4 cup plain flour
2 sheets shortcrust pastry, thawed (or use your favourite pie crust recipe)
2 tablespoons butter
1 tablespoon milk
In a large bowl, mix berries with sugar and flour. Place one sheet pastry at the bottom of a large pie dish. Place mixture on top of pastry, then dot with butter. Cover buttered fruit with the second sheet of shortcrust pastry. Crimp edges, cut slits in upper crust and brush with milk. Let pie rest in the refrigerator for 30 minutes. Preheat oven to 200C (400F). Bake pie in preheated oven for 15 minutes. Lower oven temperature to 175C and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool. Serve with fresh cream and ice-cream.