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Cape Cod Blueberry Pie

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
  • Total Time
    Prep: 45 min. + chilling Cook: 10 min. + chilling
  • Makes
    8 servings


  • Pastry 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


  • 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 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.
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.
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.

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  • Debbie
    Nov 24, 2020

    My uncle made this pie every summer as far back as I can remember in the 60's to the 80's now I make it every summer and have passed it on to the next two generations.

  • tinarm
    Jul 28, 2020

    Excellent recipe for fresh blueberries, but also used frozen berries for the cooked berry step. I grew up with blueberry bushes in our yard, I wish this recipe was in cookbooks a long time ago...easy, fresh tasting and delicious!

  • tiffanykorn
    Apr 8, 2020

    The flavor is this pie is really good. Was not my favorite pie. I wouldn't turn it down if it was offered to me but out of blueberry pie recipe I don't have a drive to make this one again.

  • dublinlab
    Feb 4, 2020

    This style of pie is my favorite with blueberries. I have done this with fresh strawberries as well. Great with wild or store bought berries. I;ll make this again and again. Janet. VFE

  • pankoc
    Jun 18, 2018

    Absolutely the best blueberry pie I ever made or tasted, the blueberries burst in your mouth and had huge blueberry flavor. Easy to make. Used fresh blueberries we pick every year when we vacation in South Carolina. Sauce was very easy to make. My son and his family said it was excellent and had to keep the grandsons from eating the entire pie. Definitely a keeper.

  • Jean
    Apr 8, 2018

    Best blueberry pie. I love that it had one crust so that the blueberries are the star. Added some frozen berries as I didn't have enough fresh. Excellent and easy to make.

  • kredhead
    May 26, 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!

  • NH-rescue
    Nov 1, 2016

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

  • december7
    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.

  • missdc
    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