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!
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!