Cape Cod Blueberry Pie
TOTAL TIME: Prep: 45 min. + chilling Cook: 10 min. + chilling
YIELD: 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
Ingredients
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Dough for single-crust pie
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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1 cup water, divided
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3/4 cup sugar
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6 cups fresh blueberries, divided
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1/2 teaspoon white vinegar
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Sweetened whipped cream or vanilla ice cream
Directions
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1.
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°.
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2.
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.
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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 until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust.
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4.
Refrigerate until filling is set, 4 hours. Serve with whipped cream.
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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