Cape Cod Blueberry Pie
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- pastry for single-crust pie (9 inches)
- 1 cup water divided
- 1/2 teaspoon white vinegar
- 6 cups fresh blueberries divided
- sweetened whipped cream or vanilla ice cream
- Carbohydrate 18.2597884384323 g
- Cholesterol 0 mg
- Fat 0.394785885428853 g
- Fiber 2.74365375312209 g
- Protein 1.11137421887426 g
- Saturated Fat 0.0356121354186015 g
- Serving Size 1 1 servings. (157g)
- Sodium 5271.83917130567 mg
- Sugar 15.5161346853102 g
- Trans Fat 0.130367916670687 g
- Calories 74 calories
On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425degrees., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate 4 hours or until filling is set. Serve with whipped cream.
