Breastfeeding Friendly Classic Blueberry Pie
Blueberries are one of those ingredients that genuinely pull their weight when you're nursing — packed with antioxidants and naturally sweet, they make a filling that bubbles up rich and jammy beneath a buttery, flaky double crust. The lemon zest and a whisper of cinnamon brighten the whole thing without overpowering the fruit, so every slice tastes clean and vibrant rather than cloying. Cornstarch thickens the filling beautifully, which means you get neat, glossy slices instead of a soupy mess — a small but satisfying win when you're already juggling a lot. The from-scratch butter crust comes together with just flour, sugar, salt, and cold butter, so there's nothing in here you can't account for. Letting the filling cool before it goes into the shell and then giving the finished pie a full two hours to set are the two steps that make the difference between a pie that slices cleanly and one that doesn't. It's the kind of dessert that feels genuinely celebratory, and there's something deeply satisfying about making it entirely yourself, knowing exactly what went into it.
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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 blueberries (about 2 lb)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 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 your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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