Start by preheating your oven to 400°F. Then, give your mulberries a good rinse and remove any stems.

Get your bottom pie crust ready; you can follow the package directions or your go-to recipe. Next, in a separate bowl, mix together the maple sugar, arrowroot powder, and a pinch of salt.

Gently fold the berries and lemon juice into this mixture until everything looks nicely coated.

Go ahead and spoon this juicy mix into your pie crust.

Now, chop the butter into tiny pieces and scatter them over the pie filling.

Top it off with the second crust, sealing the edges as instructed on your crust's package.

Pop it into the oven and let it bake for about 45 to 60 minutes. Keep an eye on it—once the crust turns a lovely golden brown and the filling starts to bubble, you might want to cover it loosely with foil to prevent the edges from burning.