Description

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 you crave a comforting homemade pie.

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

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
Add ice water one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each into a disc, wrap in plastic, and chill for at least 1 hour.
In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla extract until evenly coated.
Preheat the oven to 375°F (190°C). Roll out one dough disc on a floured surface and fit it into a 9-inch pie pan, trimming the edges.
Pour the blueberry filling inside and dot with butter pieces.
Roll out the second dough disc, place it over the filling, crimp the edges, and cut small slits in the top crust to let steam escape.
Brush the top crust with milk or cream (if using) and sprinkle sugar on top.
Bake the pie for 45-50 minutes until the crust is golden and the filling is bubbling.
Let the pie cool for at least 2 hours to allow the filling to set before slicing and serving.

Notes

For a gluten-free crust, substitute all-purpose flour with a gluten-free baking blend.

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

Add chopped almonds or walnuts to the filling for crunch.

Use a lattice crust on top instead of a full crust for a decorative touch.

Mix in fresh raspberries or blackberries for a more intense berry flavor.

Store leftovers covered loosely in the refrigerator for up to 3 days.

Reheat slices in the oven at 350°F (175°C) for about 10 minutes; avoid microwaving to prevent soggy crust.

Freeze tightly wrapped pie for up to 2 months.

Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 24g
Sodium: 210mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg