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 had first thought about making a baked blueberry pie but the blueberries were so sweet and delicious, I wanted to keep them semi-fresh. I was excited when I stumbled upon a recipe for Cape Cod blueberry pie on Taste of Home which has you cook a bit of the blueberries down to make the sauce but keep the majority uncooked. 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 with a big thumbs up and so did the rest of my family. A big thank you to Laura for the delicious berries!
How to Make a Cape Cod Blueberry Pie
Prepare the crust by transferring one pre-made pie dough to a 9-in. 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 into the oven and bake on a lower oven rack for 20-25 minutes or until the edges are golden brown. Remove 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 together; whisk until smooth with no lumps; set aside.
In a large saucepan, combine sugar, 1 cup blueberries, and the remaining 2/3 cup of water; 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
- ¼ tsp salt
- 1 cup water divided
- ¾ 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-in. 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 into the oven and bake on a lower oven rack for 20-25 minutes or until the edges are golden brown. Remove 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 together; whisk until smooth with no lumps; set aside.
- In a large saucepan, combine sugar, 1 cup blueberries, and the remaining 2/3 cup of water; 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!!