Pregnancy Friendly Blackberry Pie
Few things hit quite like a homemade blackberry pie with a buttery, flaky double crust — and this one is built entirely from wholesome, straightforward ingredients that are easy to feel good about. Blackberries are a fantastic source of vitamin C, fiber, and folate, making them a genuinely nourishing choice when you're paying closer attention to what goes into your meals. The filling leans on fresh lemon juice and zest for brightness, with cornstarch to thicken everything into that gorgeous, jammy consistency without any additives or mystery ingredients. The all-butter crust is made from scratch, so you know exactly what's in every flaky, golden layer — no hydrogenated fats or preservatives hiding in a store-bought shell. A two-stage bake at different temperatures ensures the crust cooks through properly and the filling bubbles up thick and set, so you're not dealing with a soupy, underdone center. Letting it cool fully before slicing is the hardest part, but it's worth every minute of patience for those clean, beautiful slices. Whether you're baking for a crowd or just treating yourself, this pie is the kind of from-scratch comfort that feels like a genuine act of care.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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