Fresh Blueberry Pie
Learn how to make the best Cape Cod style homemade blueberry pie! This one crust pie is no bake, SO easy, and bursting with fresh berries.
Servings 8
Calories 325kcal
Ingredients
- 4 cups (~1 lb) blueberries
- 1 cup water, divided - 3/4 c + 1/4 c
- 2 tbsp cornstarch
- 1/2 - 1 cup granulated sugar
- 1-2 pinches kosher salt
- 1 tbsp white vinegar
- 1 baked 9-inch pie crust
Whipped Cream
- 1 cup heavy cream
- 2 tbsp confectioners' sugar
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine 1 cup blueberries with 3/4 cup water.
- Bring to a boil and simmer for 5-6 minutes. The berries will be cooked and soft.
- Strain out the berries and reserve. Return the water to the saucepan.
- Mix the cornstarch with the remaining 1/4 cup water to make a slurry.
- Add the slurry, sugar, and salt to the saucepan.
- Bring to a boil while whisking constantly and cook until VERY thick and reduced, 2-3 minutes.
- Take off the heat. Stir in vinegar. Then mix in reserved cooked berries and 1 cup of fresh berries.
- Pour the mixture into your pie crust. Top with the remaining blueberries and chill for 3-4 hours.
Whipped Cream
- Put a large bowl and your beaters into the freezer and chill until very cold, about 15-20 minutes.
- Pour heavy cream into the cold bowl and add the confectioners' sugar and vanilla.
- Whip on medium speed until the cream is frothy and starting to make trails with the beaters, about 4 minutes.
- Now increase the speed to high and continue beating until you just reach medium peaks. These peaks will be well formed when you lift out the beaters but the tips will curl over a little.
- Spread the whipped cream over the top of your chilled pie and serve.
Notes
- Crust - Use the crust of your choice, premade or homemade. For homemade, I use my Flaky Pie Crust recipe.
- Blind Baking - If you are using homemade or unbaked crust, you will need to blind bake. Roll out the crust and press it into a 9-inch pie plate, edging/or crimping as you like. Then put the crust in the fridge and let rest for 2 hours. Heat the oven to 350F. Press a piece of oiled foil onto the crust and fill with pie weights. (I use dried beans and fill to the top of the crust.) Bake for 50-55 minutes with the weights. Then remove and - if the crust isn't brown enough on the bottom - bake for 5-10 minutes more. Let cool.
- Sugar Amount - Blueberries can range from very sweet to rather tart. Taste and let the tartness be your guide in how much sugar to use.
- Variation - Switch out 1 cup of the raw blueberries for 1 cup of another berry of your choice - blackberries, raspberries, chopped strawberries, etc.
Nutrition
Calories: 325kcal