- Pastry for single-crust pie (9 inches)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup water, divided
- 3/4 cup sugar
- 6 cups fresh blueberries, divided
- 1/2 teaspoon white vinegar
- Sweetened whipped cream or vanilla ice cream
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
- In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust.
- Refrigerate 4 hours or until filling is set. Serve with whipped cream. Yield: 8 servings.
Reviews forCape Cod Blueberry Pie
"This pie is one of our favorites. It is simple, quick & delicious. If you like blueberries like we do, the blueberry flavor is punched up to a ten. Whole blueberries suspended in a rich blueberry sauce supported by a bit of crust. The whole blueberries burst in your mouth when you eat it. This time I added a few dashes of my good Penzeys cinnamon, it gives the pie a warm flavor I enjoy in my jams. Get the whipped cream or ice cream ready, it doesn't last long at my house. My friend said it was the best blueberry pie he ever ate...thank you Nancy! Mainers know their blueberries!"
"Oh, my, this is good! The hardest part was waiting for the filling to set! It really highlights blueberries in season."
"This was REALLY good. I will make this again only next time I will add 4 cups of blueberries to the saucepan instead of one cup and add 2 cups whole berries. Family stated there were too many whole berries. Otherwise AWESOME."
"I've never had blueberry pie, but I had lots of blueberries leftover from our strawberry/blueberry shortcake we ate on 4th of July. I decided to try this recipe and it was fantastic! My family loved it and it was so easy to make. The only change I made was to substitute lemon juice instead of vinegar. I will definitely be making this again. I wonder how this recipe would do using blackberries that come into season here next month? I may give that a try. Thank you for the recipe!"
"This pie is Awesome! My husband & 14 yr old daughter love it too! Was looking for a recipe to use up the blueberries in the freezer from last season & found this. So easy to make and I didn't thaw out the blueberries either. I had a package of Pillsberry Frozen pie shells in the freezer to use up and this was enough filling to fill both shells after I baked them. This recipe is so easy to make too. This is the 2nd time making these in the last month. Perfect for a 4th of July picnic!!"
"if u don't have fresh blueberry's... could I use the blueberry pie filling in a can?"
"I followed the directions and didn't change a thing. It was an absolutely delicious pie. Thank you so much for this wonderful recipe."