Name: Cape Cod Blueberry Pie
Prep time: 30 min
Cook time: PT-485720H32M6S
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tbsp granulated sugar; 1 tsp salt; 1 cup unsalted butter, chilled and cut into cubes; 6-8 tbsp ice water; 4 cups fresh blueberries; 3/4 cup granulated sugar (adjust to taste); 1 tbsp cornstarch; 1 tbsp lemon juice; Zest of 1 lemon; 1/4 tsp ground cinnamon; 1/4 tsp salt; 1/2 tsp vanilla extract; 1 tbsp unsalted butter, cut into small pieces (for topping); 1 tbsp milk or cream (optional, for brushing the crust); Sugar for sprinkling on top

This Cape Cod Blueberry Pie is a classic, fruit-filled dessert that celebrates the juicy sweetness of fresh blueberries wrapped in a flaky, buttery crust. With hints of lemon zest and cinnamon, it captures a perfect balance of tart and sweet. It’s an ideal treat for summer or any time I crave a comforting homemade pie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 tbsp granulated sugar

2 1/2 cups all-purpose flour

1 tsp salt

1 cup unsalted butter, chilled and cut into cubes

6-8 tbsp ice water

For the filling:

4 cups fresh blueberries (I prefer fresh, but frozen works too)

3/4 cup granulated sugar (adjust to taste)

1 tbsp cornstarch

1 tbsp lemon juice

Zest of 1 lemon

1/4 tsp ground cinnamon

1/4 tsp salt

1/2 tsp vanilla extract

For the topping:

1 tbsp unsalted butter, cut into small pieces

1 tbsp milk or cream (optional, for brushing the crust)

Sugar for sprinkling on top

Directions

Make the crust:

In a large bowl, I combine the flour, sugar, and salt. Then, I cut in the chilled butter using a pastry cutter or fork until the mixture looks like coarse crumbs. I add ice water one tablespoon at a time, mixing until the dough just comes together. I divide the dough in half, shape each into a disc, wrap in plastic, and chill for at least 1 hour.

Prepare the filling:

I toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla extract in a large bowl until the berries are evenly coated.

Assemble the pie:

I preheat the oven to 375°F (190°C). Rolling out one dough disc on a floured surface, I fit it into a 9-inch pie pan and trim the edges. I pour the blueberry filling inside and dot with butter pieces. Then I roll out the second disc, place it over the filling, crimp the edges, and cut small slits in the top crust to let steam escape. I brush the top with milk or cream and sprinkle sugar on top for a beautiful golden finish.

Bake:

I bake the pie for 45-50 minutes until the crust is golden and the filling is bubbling. After baking, I let it cool for at least 2 hours to let the filling set properly before slicing.

Servings and timing

This recipe makes one 9-inch pie, serving about 8 slices. Preparing the dough and filling takes about 30 minutes, with an additional hour for chilling the dough. Baking requires 45-50 minutes, plus 2 hours for cooling, so plan ahead for the best results.

Variations

For a gluten-free crust, I swap the all-purpose flour with a gluten-free baking blend.

To make it vegan, I replace butter with vegan butter and use a plant-based milk for brushing the crust.

I sometimes add a handful of chopped almonds or walnuts to the filling for some crunch.

A lattice crust on top instead of a full crust adds a lovely decorative touch.

For a more intense berry flavor, I mix in a cup of fresh raspberries or blackberries with the blueberries.

Storage/reheating

I store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. To reheat, I warm individual slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can make the crust soggy. Leftovers can also be frozen for up to 2 months; I wrap the pie tightly with plastic wrap and foil before freezing.

FAQs

How do I prevent a soggy pie crust?

I make sure to chill the dough well before baking and use cornstarch in the filling to thicken the juices. Also, letting the pie cool completely helps the filling set.

Can I use frozen blueberries?

Yes, I often use frozen blueberries when fresh aren’t available, but I thaw and drain them first to reduce extra moisture.

What if I don’t have cornstarch?

You can substitute with tapioca starch or arrowroot powder in the same amount to thicken the filling.

How do I know when the pie is done baking?

The crust should be golden brown, and the filling should be bubbling through the slits in the crust.

Can I make the pie ahead of time?

Absolutely. I prepare the pie up to a day ahead and store it in the fridge, then bake it fresh before serving.

Conclusion

I find this Cape Cod Blueberry Pie to be a delightful mix of sweet, tart, and buttery goodness. It’s a nostalgic, comforting dessert that’s perfect for warm-weather gatherings or anytime I want a homemade treat. Once I get the crust right and the filling bubbling just so, it becomes my go-to pie for sharing with family and friends. I hope you enjoy making and savoring it as much as I do.

Recipe: