Breastfeeding Friendly Blackberry Pie
Few things feel more nourishing — or more deserved — than a homemade pie packed with fresh fruit when you're feeding both yourself and a little one. Blackberries bring a natural hit of antioxidants, vitamin C, and fiber, making this dessert feel as wholesome as it is indulgent. The filling is straightforward and clean: real berries, a touch of lemon, a whisper of cinnamon, and nothing artificial hiding in the mix. A buttery, flaky double crust made from scratch means you know exactly what went into every layer, which matters when you're being thoughtful about what you eat. The cornstarch thickens the juices into a glossy, jammy filling that slices beautifully after a proper cool-down — no soggy bottoms, no guesswork. It's the kind of recipe that fills your kitchen with an incredible smell and lands on the table looking genuinely impressive, even if it's just a Tuesday.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 6 cups fresh or frozen blackberries (about 2 lb)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should look shaggy, not smooth. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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