Cape Cod Blueberry Pie
Servings 8
Equipment
- Pie Dish
- Wire Cooling Rack
- Large saucepan
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-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 ⅓ 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 ⅔ 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.