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Cape Cod Blueberry Pie

Name: Cape Cod Blueberry Pie
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 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

18 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. + chilling Cook: 10 min. + chilling

Makes

8 servings

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 O'Connell, Biddeford, Maine

Cape Cod Blueberry Pie Recipe photo by Taste of Home

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Ingredients

Dough for single-crust pie
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 crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. 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 until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust.
Refrigerate until filling is set, 4 hours. Serve with whipped cream.

<b>Editor's Note:</b> Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Dough for single-crust pie

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. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition 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.