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Cape Cod Blueberry Pie

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Cape Cod Blueberry Pie

Cape Cod Blueberry Pie
Sara Remington
Provided by:
total prep
Recipe courtesy of Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing, 2011.


  • 1 cup minus 1 tablespoon granulated sugar, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups (about 24 ounces) wild blueberries (or cultivated berries if wild are not within reach)
  • 1 batch Cape Cod Double-Crust Pie Dough (see recipe below)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon whole milk
  • Vanilla ice cream, for serving
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, cold, cut into thin slices
  • 1/3 cup ice-cold water


  • 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.

  • 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!