Pregnancy Friendly Classic Blueberry Pie
Blueberries are one of those ingredients that genuinely earn their superfood reputation, packed with antioxidants and folate that make them a smart choice during pregnancy. This double-crust pie leans into that with a generous six cups of fruit, brightened with fresh lemon zest and juice so the filling tastes alive and vibrant rather than cloyingly sweet. The from-scratch butter crust uses simple, recognizable ingredients — no mystery shortenings or additives — so you know exactly what's going into every flaky, golden bite. Cooking the filling down on the stovetop before it ever hits the oven means the cornstarch fully activates and the pie slices cleanly, which is deeply satisfying after all that careful work. The two-hour cooling window is non-negotiable and genuinely worth it; the filling sets into something jammy and luscious rather than a soupy mess. Whether you're baking for a craving or bringing something homemade to the table, this pie delivers serious comfort with ingredients you can feel good about.
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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
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 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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