Cape Cod Blueberry Pie

Cape Cod Blueberry Pie

This Cape Cod Blueberry Pie is loaded with fresh, whole blueberries that burst in your mouth with each bite! Hints of lemon, cinnamon and blueberry jam round out this amazing pie!

History of the Blueberry

1893: Elizabeth White, the daughter of a New Jersey cranberry grower, decided to try and cultivate the blueberry.

1911: After years of studying the blueberry, White joined forces with Frederick Collville, a USDA botanist.

1912: The first successful blueberry crop was cultivated.

1916: The duo harvested and sold their first commercial blueberry crop to Whitesbog, NJ.

1917: The blueberry craze swept the region.

2020: Over 100 years later, the fascination with blueberries continues.

Blueberry Season

The best thing about blueberries is that you can enjoy them all year long! The typical season, for those of us in North America, runs from April to late September. During our winter months, imports from South America allows stores to always have an ample supply. So not matter what the season, winter, spring, summer or fall, there’s always a hearty supply of plump, juicy and delicious blueberries to use in all your recipes!

Slice of Cape Cod Blueberry Pie

Let’s Get Started!

This is my spin on the traditional Cape Cod Blueberry Pie. This pie is fresh, delicious and unique. For this pie, I used similar techniques to my Fresh Strawberry Pie. I cook some of the blueberries down to make a jam-like sauce and then combine it with several cups of whole, big, fresh and juicy blueberries. Top it off with whipped cream and you’ll be wanting a second piece!

Cape Cod Blueberry Pie-Ingredients

Fresh blueberries, sugar, cornstarch, water, lemon juice, salt, cinnamon.

Cape Cod Blueberry Pie Ingredients

Cape Cod Blueberry Pie-Instructions

Roll one single crust pie shell and transfer to your pie plate. Trim edges to 1/2 inch beyond the rim and flute edges (as shown). Try my Favorite Pie Crust and split recipe in half (only the bottom shell is needed for this pie), or use your favorite store bought shell.

Pie shell

Using a fork, poke holes in the pie shell.

Pie shell

Preheat oven to 400 degrees. Bake for 20-25 minutes or until the edges start to turn golden brown. Remove from oven, set aside, and cool.

In a stove top pan, combine 2 cups of blueberries, salt and cinnamon. Mix.

Blueberries, salt and cinnamon in a pan

Combine sugar and cornstarch.

Cornstarch and sugar

Combine water and lemon juice. Slowly add wet ingredients to the cornstarch and sugar, a little at a time.

Water and lemon added to the cornstarch and sugar

Mix well until smooth.

Smooth cornstarch mixture

Add mixture to the blueberries and stir.

Adding the cornstarch mixture to the blueberries over the stove

Over medium to medium-high heat, stir constantly until the blueberries start to boil and thicken.

Boiling the blueberries for the Cape Cod Blueberry Pie

Once thickened, removed from heat.

Thickening the blueberry mixture for the Cape Cod Blueberry Pie

Stir in remaining blueberries.

Adding in the blueberries

Mix until combined and pour into bake pie shell.

Cape Cod Blueberry Pie

Refrigerate for 3 hours or until pie filling is set. Cut, serve and enjoy!

Slice of Cape Cod Blueberry Pie

If desired add whipped cream. I certainly do!

Slice of Cape Cod Blueberry Pie with whipped cream
Cape Cod Blueberry Pie

Cape Cod Blueberry Pie

This Cape Cod Blueberry Pie is loaded with fresh, whole blueberries that burst in your mouth with each bite! Hints of lemon, cinnamon and blueberry jam round out this amazing pie!
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 1 pie

Equipment

  • 9 inch pie plate
  • Stove top pan
  • Mixing Bowl

Ingredients
  

Ingredients

  • 1 single-crust pie shell
  • 6 cups fresh blueberries divided
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tsp lemon juice
  • 1/2 cup water

Instructions
 

  • Roll one single crust pie shell and transfer to your pie plate. Trim edges to 1/2 inch beyond the rim and flute edges. Try my Favorite Pie Crust and split recipe in half (only the bottom shell is needed for this pie), or use your favorite store bought shell. 
  • Using a fork, poke holes in the pie shell.
  • Preheat oven to 400 degrees. Bake for 20-25 minutes or until the edges start to turn golden brown. Remove from oven, set aside, and cool.
  • In a stove top pan, combine 2 cups of blueberries, salt and cinnamon. Mix.
  • Combine sugar and cornstarch. Combine water and lemon juice. Slowly add wet ingredients to the cornstarch and sugar, a little at a time.
  • Mix well until smooth, then add the mixture to the blueberries.
  • Over medium to medium-high heat, stir constantly until the blueberries start to boil and thicken. Once thickened, remove from heat. Add the remaining (4 cups) of blueberries and mix until combined.
  • Pour into the cooked pie shell. Refrigerate for 3 hours or until pie filling is set. Cut, serve and enjoy!
  • If desired, add whipped cream on top!
Keyword Blueberry, Cape Cod, Cinnamon, Fresh, Pie, Whipped Cream
Cape Cod Blueberry Pie
Cape Cod Blueberry Pie
Cape Cod Blueberry Pie

3 Comments

  1. Can I make this with a double pie crust

    • Unfortunately you cannot do a double crust here. The blueberries are cooked over the stove and then added to the already baked single-crust. Unlike a double crust pie that is baked with the filling. It’s a delicious pie so I hope you try it!

  2. Thank you. Have a happy holiday

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