Cape Cod Blueberry Pie Recipe

5 11 11
Cape Cod Blueberry Pie Recipe
Cape Cod Blueberry Pie Recipe photo by Taste of Home
Publisher Photo

Cape Cod Blueberry Pie Recipe

Read Reviews
5 11 11
Publisher Photo
We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy OConnell, Biddeford, Maine
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Cape Cod Blueberry Pie in Taste of Home June/July 2015

Nutritional Facts

1 piece (calculated without whipped cream): 307 calories, 12g fat (7g saturated fat), 30mg cholesterol, 230mg sodium, 49g carbohydrate (28g sugars, 3g fiber), 3g protein.

Popular Videos

  • 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
  1. 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°.
  2. 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.
  3. 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.
  4. Refrigerate 4 hours or until filling is set. Serve with whipped cream. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Cape Cod Blueberry Pie in Taste of Home June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCape Cod Blueberry Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kredhead User ID: 710648 267350
Reviewed May. 26, 2017 Edited May. 29, 2017

"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!"

MY REVIEW
NH-rescue User ID: 4255840 256280
Reviewed Nov. 1, 2016

"Oh, my, this is good! The hardest part was waiting for the filling to set! It really highlights blueberries in season."

MY REVIEW
december7 User ID: 3682228 252392
Reviewed Aug. 9, 2016

"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."

MY REVIEW
missdc User ID: 5915326 250184
Reviewed Jul. 7, 2016

"Really easy & DELICIOUS!!!!! I baked a pillsbury pie crust instead of making my own....fresh blueberries are the best but using frozen blueberries works just add 1/2 tbsp. More of flour to thicken.....used lemon juice to replace vinegar and added a dash of cinnamon....A"

MY REVIEW
Corwin44 User ID: 7541400 250177
Reviewed Jul. 6, 2016

"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!"

MY REVIEW
twerppms User ID: 3006607 250070
Reviewed Jul. 4, 2016

"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!!"

MY REVIEW
Gammymeade User ID: 8444469 250039
Reviewed Jul. 3, 2016 Edited Jul. 17, 2016

"This pie is the best blueberry pie I have ever eaten. If you have access to fresh blueberries make this pie. I have even made it with a truvia sugar blend and it came out great. My husband loves it."

MY REVIEW
shirleysmuk User ID: 2836836 248971
Reviewed Jun. 2, 2016

"By far the best blueberry pie I have ever eaten. Never use canned pie filling."

MY REVIEW
salisuz User ID: 8868466 248789
Reviewed May. 29, 2016

"if u don't have fresh blueberry's... could I use the blueberry pie filling in a can?"

MY REVIEW
megarbarino User ID: 2339475 227631
Reviewed Jun. 8, 2015

"I followed the directions and didn't change a thing. It was an absolutely delicious pie. Thank you so much for this wonderful recipe."

Loading Image