Best Cape Cod Blueberry Pie Recipes

CAPE COD BLUEBERRY PIE

Steps:

• 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.

CAPE COD BLUEBERRY PIE

Steps:

• For the Cape Cod Double-Crust Pie Dough: Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Add the butter. Pulse 10 to 15 times, until the mixture resembles coarse meal. Add the water by the spoonful while pulsing until the mixture holds together (not more than 30 seconds).
• Carefully turn out the dough onto parchment paper and shape it into a ball. Divide it roughly in half, wrap each half in plastic wrap or parchment paper, and chill for at least 1 hour or up to overnight.
• Preheat the oven to 400°F. Set aside 1 tablespoon of the sugar for topping the pie. In a small bowl, whisk together the remaining sugar, the flour, and salt. Set aside. Place the berries in a large bowl, sprinkle the sugar mixture over them, and toss to coat.
• Roll out half of the chilled dough on a lightly floured work surface until it is about 14 inches in diameter and 1/8 inch thick (large enough to fill your 9-inch pie plate and leave 1/2 to 1 inch hanging over the edges). Loosely roll the dough around the rolling pin, then unroll it into a pie plate and press gently against the bottom and sides.
• Fill the pie shell with the berry mixture. Pour the lemon juice over the top. Dot evenly with the butter. Roll out the second half of the dough to about 10 inches in diameter. Cover the filling with the dough and crimp the edges by pinching together lightly (use a bit of water to moisten the bottom crust if needed to help it adhere to the top crust). Use a pastry brush to glaze the top crust with the milk. Sprinkle the remaining 1 tablespoon of sugar on top. Make three 1-inch slits in the top crust to allow steam to escape during baking. Cover the edges of the crust with foil to prevent overbrowning.
• Bake for 40 minutes. Remove the foil from the crust edges and continue baking for 5 to 10 minutes longer, until the top crust is lightly browned and the fruit is bubbly. Remove from the oven and set aside to let cool. Serve with vanilla ice cream.
• SUGAR MOMMAS TIPS:
• Carpool Crunch: Decide who the pie is for--the kids or the company? For the kids, buy ready-made pie dough. If you're having company, call ahead and order fancy pie dough from the gourmet food store or your local bakery.
• Sugar Mommas Note: This filling thickens the day after baking and has the perfect consistency. If you want to eat it right out of the oven, go for it, but it is very juicy. We suggest adding 1 to 2 tablespoons cornstarch to your dry ingredients when whisking them together in the bowl. This will prevent the berry nectar from being too runny.
• Modern Variation: Make this pie with any edible berry growing in your back yard--lingonberry, huckleberry, gooseberry, elderberry--but please make sure it is safe for consumption!

CAPE COD BLUEBERRY PIE

Steps:

• 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 blended. 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.