Cape Cod Blueberry Pie
We arrived home from Idaho with a wonderful surprise sitting on my counter–two big bowls of freshly picked blueberries from my friend Laura. How lucky am I??? My son was having a sleepover with a friend to celebrate his upcoming birthday and asked for a blueberry pie for dessert, so I went in search of some recipe ideas. I was excited when I stumbled upon this Cape Cod blueberry pie recipe on Taste of Home. I kept it simple and used the pie crust I had in the refrigerator, but homemade would be amazing! This Cape Cod blueberry pie looked beautiful and turned out utterly delicious. I served this pie with vanilla ice cream, but it would also be wonderful with whipped cream. The boys all said it was blog-worthy and gave it a big thumbs up, and so did the rest of my family. A big thank you to Laura for the delicious berries!
Cape Cod Blueberry Pie
Ingredients:
- 1Â pre-made pie crust
- 3 tbsp flour
- ¼ tsp salt
- 1 cup of water, divided
- ¾ cup sugar
- 6 cups fresh blueberries, divided
- ½ tsp white vinegar
- Pinch of cinnamon
How to Make a Cape Cod Blueberry Pie
Prepare the crust by transferring one pre-made pie dough to a 9-inch pie plate. Flute the edges with your fingers.
Place into the refrigerator for 30 minutes.
Preheat oven to 425 degrees.
Line the crust with a double thickness of tin foil. Fill with pie weights, dried beans, or uncooked rice.
Place in the oven and bake on a lower oven rack for 20-25 minutes or until the edges are golden brown. Remove the foil and weights; bake 3-6 minutes longer or until the bottom is golden brown. Cool completely on a wire rack.
Prepare the filling once the pie crust has cooled by combining the flour, salt, and 1/3 cup of the water, then whisking until smooth with no lumps. Set aside.
In a large saucepan, combine the sugar, 1 cup of blueberries, and the remaining 2/3 cup of water and bring to a boil. Stir in flour mixture while stirring. Return to a boil, stirring constantly; cook and stir for 4-6 minutes or until thickened.
Stir in vinegar, remaining blueberries, and a pinch of cinnamon; remove from the heat. Let the mixture sit in the saucepan for a few minutes to thicken a bit. Carefully pour into the crust.
Place into the refrigerator to set for at least 4 hours. Serve with ice cream or whipped cream. Enjoy.
Ingredients
- 1 pre-made pie crust
- 3 tbsp flour
- ÂĽ tsp salt
- 1 cup water divided
- Âľ cup sugar
- 6 cups fresh blueberries divided
- ½ tsp white vinegar
- Pinch of cinnamon
Instructions
- Prepare the crust by transferring one pre-made pie dough to a 9-inch pie plate. Flute the edges with your fingers.
- Place into the refrigerator for 30 minutes.
- Preheat oven to 425 degrees.
- Line the crust with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice.
- Place in the oven and bake on a lower oven rack for 20-25 minutes or until the edges are golden brown.
- Remove the foil and weights; bake 3-6 minutes longer or until the bottom is golden brown. Cool completely on a wire cooling rack.
- Prepare the filling once the pie crust has cooled by combining the flour, salt, and â…“ cup of the water, then whisking until smooth with no lumps. Set aside.
- In a large saucepan, combine the sugar, 1 cup of blueberries, and the remaining â…” cup of water and bring to a boil. Stir in flour mixture while stirring. Return to a boil, stirring constantly. Cook and stir for 4-6 minutes, or until thickened.
- Stir in vinegar, remaining blueberries, and a pinch of cinnamon; remove from the heat. Let the mixture sit in the saucepan for a few minutes to thicken a bit. Carefully pour into the crust.
- Place into the refrigerator to set for at least 4 hours.
- Serve with ice cream or whipped cream. Enjoy.
Can’t get enough of berries at this time of year..your blueberry pie looks gorgeous.
I love blueberries and this pie look wonderful Pam !
Wow that looks good
Love blueberries! They’re so good, aren’t they? And this pie looks spectacular — great way to use them. Thanks!
I season mine with almond extract. It adds an amazing touch of flavor to the pie. I’ve never made a fruit pie by precooking the filling; it’s a great idea! And how lucky you were to find the gift of berries waiting for you. (Confession being good for the soul: I don’t know that I could have resisted eating one or 2 or 100 of the berries…)
A fantastic cake, spectacular, delicious, blueberries are difficult to get here in the South of Spain, they are expensive, but I assure you that as soon as I can I will follow your recipe. I have to prepare it in “Mi Cocina”….Regards from Málaga….
So very lucky. the pie looks scrumptious.
i’ve never seen a blueberry pie that didn’t bake the blueberries into oblivion–nice find!!
We love this pie! It is always so refreshing, light, and not heavy. I use my own crust recipe and pre-bake it so it is flaky and delicious. The amount of sugar is deceptive because it is plenty sweet and with a bit of whipped cream on top, outstanding! The white vinegar is an essential complement. i usually use a bit of lemon to accent the flavor of blueberries, but this is perfect and foolproof.
Connie,
I’m so happy you liked this blueberry pie recipe! Thanks for taking the time to let me know.
-Pam
Made this without modification. Easy, to make with very good results. The filling has a very nice flavor without being too sweet. The filling also holds its shape with a velvety, not gelatinous, texture.
I’ll be making it again.
Paul,
I’m so happy you enjoyed this recipe. Thanks for taking the time to let me know.
-Pam