After receiving a whole case of Jersey Blueberries, I decided I would definitely be making Blueberry Pie. My family’s favorite restaurant is Steve & Cookie’s in Margate, NJ and they are known for their Jersey Blueberry Pie. In fact, their recipe is top-secret and they do not share it with anyone…which makes it a little more special!
Last summer my Mom was on this kick and tried over and over to make Steve & Cookies Blueberry Pie, which was nice because there was constantly blueberry pie around. Finally, she came up with the recipe that I am sharing with you today. It has been a year since I have had it and it is better than I remember. The crust is a graham cracker crust and the filling is made up of a mixture of both cooked and raw blueberries. In my opinion, I think that this pie tastes better than Steve & Cookies. However, we did have some difficulties with the pie staying nice and pretty and not falling apart when we cut it. This time, I think that I found the solution to that problem by allowing everything to cool…especially the blueberry mixture…before putting it in the crust. Additionally, I would recommend to not pour any of the extra gooey sauce from the blueberry mixture into the crust. Just pour the blueberries in and if there is any extra goo, throw it away…or lick it, that way the pie will stay in tact when you go to cut yourself a slice! Another idea that I had to ensure that the pie stays intact was to refrigerate the pie and then remove the pie from the fridge an hour or so before serving.
After many trial and errors, my Mom finally nailed down an excellent recipe for Blueberry Pie. This pie features a delicious graham cracker crust and a mixture of cooked and raw blueberries. It is extremely important to allow the crust and the blueberry mixture to cool completely before moving on as I note in the directions. Otherwise, when you cut your pie it may be very sloppy. Either way, it’s my favorite pie. Just to warn you, you may have to stop yourself from eating the whole thing! Enjoy with whipped cream or a scoop of vanilla ice cream…or both!
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup oats
- 4-5 Tablespoons Sugar
- 3/4 tsp. cinnamon
- 7 Tablespoons butter, melted
- 3-4 pints fresh Blueberries
- 5 Tablespoons cornstarch
- 1 teaspoon salt
- 1/2 cup water
- 3/4 cup sugar
- 1 Tablespoon butter
- 2 teaspoons lemon juice, freshly squeezed
- Mix all of the crust ingredients together and press into a 9″ pie dish.
- Bake in a 350 degree oven for 8-10 minutes. Allow to cool completely.
- For the filling, mix sugar, cornstarch, salt, & water in a medium-sized saucepan over medium-high heat.
- Once the mixture begins to thicken, pour in about 1/2 of the blueberries (around 1 1/2-2 pints).
- Cook on medium-high for about two minutes–you must allow the mixture to come to a boil.
- Add 1 Tablespoon of butter and 2 teaspoons of lemon juice. Turn off the heat and allow mixture to cool completely.
- Fold in the remainder of the blueberries.
- Pour mixture into the crust and allow to cool completely. *If there is extra gooey sauce in the pot from the blueberries, do not pour into the crust–just discard.
If you have a bunch of blueberries and are looking for more good recipes, stay tuned later this week I will be sharing another Blueberry recipe!