Cape Cod Blueberry Pie

Cape Cod Blueberry Pie

Sara Remington

Provided by: KitchenDaily Editors 

4 hr total 1 hr 30 mins prep 

 (9-inch) pie

Recipe courtesy of Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing, 2011.

Ingredients

• 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
• CAPE COD DOUBLE-CRUST PIE DOUGH:
• 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