Cape Cod Blueberry Pie: A Summer Dessert Delight! Recipe
Introduction
Cape Cod Blueberry Pie is a classic summer dessert that captures the sweet and tart flavor of fresh blueberries in a flaky crust. This easy-to-make pie is perfect for picnics, family gatherings, or any warm-weather occasion. With a hint of lemon and a golden finish, it’s sure to delight all blueberry lovers.
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pre-made pie crust (9-inch)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for topping)
Instructions
- Step 1: Preheat your oven to 425°F.
- Step 2: In a large bowl, combine the blueberries, 1 cup of sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss until the blueberries are well coated. Let the mixture sit for about 10 minutes to allow the juices to release.
- Step 3: Roll out the pie crust and fit it into a 9-inch pie dish. Pour the blueberry mixture into the crust and dot the top with small pieces of butter.
- Step 4: Cover the pie with another layer of pie crust or create a lattice top. If using a full crust, cut slits for steam to escape. Brush the top with the beaten egg and sprinkle with 1 tablespoon of sugar.
- Step 5: Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Step 6: Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Tips & Variations
- Use fresh, ripe blueberries for the best flavor and juiciness.
- For added texture, sprinkle a bit of cinnamon or nutmeg into the filling mixture.
- Try a lattice crust for a classic look and to help the filling evaporate excess moisture.
- Swap out lemon zest for orange zest for a different citrus twist.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm slices in a 350°F oven for about 10-15 minutes to refresh the crust and filling. Avoid microwaving to keep the crust from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used. Thaw and drain them well before mixing to avoid extra liquid in the pie filling.
How do I prevent a soggy bottom crust?
Blind baking the crust for 5-7 minutes before adding the filling or sprinkling a thin layer of ground nuts or breadcrumbs on the crust bottom can help absorb excess moisture and keep it crisp.
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Cape Cod Blueberry Pie: A Summer Dessert Delight! Recipe
- Total Time: 2 hours 65 minutes
- Yield: 8 servings 1x
Description
This Cape Cod Blueberry Pie is a classic summer dessert featuring a luscious filling of fresh blueberries, sweetened and thickened with sugar and cornstarch, enhanced by bright lemon juice and zest, all encased in a flaky golden pie crust. Perfectly baked to achieve a bubbling filling and a beautifully browned crust, this pie is a delightful treat to enjoy on warm days or at any gathering.
Ingredients
Filling
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Crust and Topping
- 1 pre-made pie crust (9-inch)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 425°F. This initial high temperature helps to set the crust and filling quickly for a perfect texture.
- Prepare the Blueberry Filling: In a large bowl, combine the fresh blueberries, 1 cup of granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Gently toss the ingredients until the blueberries are evenly coated. Let the mixture sit for about 10 minutes to allow the berries to release their juices, which will enhance the filling’s flavor and consistency.
- Assemble the Pie Base: Roll out the pre-made pie crust and carefully fit it into a 9-inch pie dish. Pour the blueberry mixture into the crust, ensuring an even spread. Dot the top of the filling with small pieces of butter to add richness and a glossy finish to the filling.
- Add the Top Crust: Cover the pie with another layer of pie crust or create a decorative lattice top. If using a full crust, be sure to cut slits in the top to allow steam to escape during baking. Brush the surface with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar to add shine and a slight crunch.
- Bake the Pie: Place the assembled pie into the preheated oven and bake at 425°F for 15 minutes to set the crust. Then, reduce the oven temperature to 350°F and continue baking for an additional 30-35 minutes, or until the crust turns golden brown and the filling is bubbling, indicating it is fully cooked.
- Cool Before Serving: Remove the pie from the oven and allow it to cool for at least 2 hours. This resting time lets the filling thicken and set properly, making slicing easier and enhancing the flavor.
Notes
- Using fresh blueberries is recommended for the best flavor and texture, but frozen can be used if fresh are unavailable; thaw and drain excess liquid before using.
- Allowing the filling to rest before baking helps thicken the juices, preventing a watery pie.
- For a more decorative top, try a lattice crust instead of a full crust.
- Make sure to cool the pie completely before slicing to ensure clean cuts and set filling.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry pie, summer dessert, Cape Cod blueberry pie, fruit pie, baked dessert, fresh blueberries
