Description
Fresh and fruity, this Cape Cod Blueberry Pie is a delightful dessert that captures the essence of summer.
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
- Preheat your oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.
Notes
- For a twist, try adding a teaspoon of cinnamon to the blueberry mixture for a warm spice flavor.
- You can also substitute half of the blueberries with raspberries for a mixed berry pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg