Do certain restaurants have a special place in your heart? They do for me. The restaurant itself can be a huge part of a good memory just like a dish that you ate there. There are the restaurants that you have an amazing meal in. There are the restaurants that you have a so-so meal in but an amazing first date. There are restaurants that you get engaged in. There are restaurants that you go to time and time again and every time is better than the last. Steve and Cookie’s definitely has a special place in my heart. Steve and Cookie’s is in Margate, NJ and whenever I am at my parent’s house I try my hardest to get there for dinner. I have had many special dinners there with my husband. One that comes to mind is the evening that he asked my father for permission to marry me. We went there after he and my father had “the talk” and celebrated the new life that we were going to have together. I have also had great dinners there with my grandparents. My grandparents are so much fun and dinner with them is always a highlight of my trip home. My grandmother has a sweet tooth like I do and I love going to dinner there with her because we always order two desserts and share them. A favorite of both of ours is the Blueberry Pie.
This Blueberry Pie is different because 1., it has a graham cracker crust, and 2., the blueberry filling is made with both raw and cooked blueberries. I have played around with this recipe as I do not have the one that Steve and Cookie’s uses, but this is pretty close and really, really delicious. Have some blueberries that you need to use? This is a good way to use them.
graham cracker crust (baked and cooled)
6 cups fresh blueberries
1 teaspoon salt
1 1/2 cup sugar
1/2 cups water
6 Tablespoons cornstarch
2 Tablespoons butter
2 Tablespoons lemon juice
Wash and pick over the blueberries.
Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. (You could cook less of the blueberries if you want a more raw blueberry pie. I would only cook 2 cups of blueberries if that is the case.)
Pour in the water.
Mix together and cook over medium-high heat.
Cook the blueberries until the mixture comes to a boil.
You can take the blueberries of the heat after the mixture has been boiling for 2 minutes. To achieve maximum thickening power from the cornstarch, it needs to boil. The berries will start to break down.
Finish the berry mixture by adding the butter and lemon juice.
Let the blueberry mixture cool down before you add the fresh berries.
Fold the fresh blueberries into the cooked blueberries.
Pour the blueberries into the graham cracker crust.
Chill the pie for a few hours before serving.
Serve the pie with some freshly whipped cream or some vanilla ice cream.
Straight up for breakfast is pretty delicious too. Just in case you were wondering.
Did you know that I come from the Blueberry Capital of the World?
Ingredients
- graham cracker crust (baked and cooled)
- 6 cups fresh blueberries
- 1 teaspoon salt
- 1 1/2 cup sugar
- 1/2 cups water
- 6 Tablespoons cornstarch
- 2 Tablespoons butter
- 2 Tablespoons lemon juice
Instructions
- Wash and pick over the blueberries.
- Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. (You could cook less of the blueberries if you want a more raw blueberry pie. I would only cook 2 cups of blueberries if that is the case.)
- Pour in the water.
- Mix together and cook over medium-high heat.
- Cook the blueberries until the mixture comes to a boil.
- You can take the blueberries of the heat after the mixture has been boiling for 2 minutes. To achieve maximum thickening power from the cornstarch, it needs to boil. The berries will start to break down.
- Finish the berry mixture by adding the butter and lemon juice.
- Let the blueberry mixture cool down before you add the fresh berries.
- Fold the fresh blueberries into the cooked blueberries.
- Pour the blueberries into the graham cracker crust.
- Chill the pie for a few hours before serving.
- Serve the pie with some freshly whipped cream or some vanilla ice cream.
what a beautiful pie–I love how impressive it looks but that you don’t have to mess with pie dough for the crust. If I can score some more cheap blueberries before the season is over, I’m going to try this!
It is easy and I too love that you don’t need to make a pie crust.
I loveeeee Steve and cookies! I was actually there last night for dinner with my boyfriend. We got the famous blueberry pie. My mom has actually come pretty close to recreating the recipe at home too! It seems very similar to yours.
I am jealous. I didn’t make it when we were there last week. Super short visit.
This is such a delicious and gorgeous looking pie…and we have blueberries to use up so hurrah! Love the fresh and cooked berries together…and definitely with some ice cream please…and for breakfast? Of course.
It is so good. I wish that I had a piece right now.
It is THE BEST blueberry pie anywhere….you must have some pull LOL as I have asked Cookie for the recipe and she wouldn’t give it up. Merci Bree!!!!
I have ZERO pull. Julia wouldn’t tell me because she knew that I would post it. I came up with this all by myself.
Blueberry pie is my absolute favorite! Great recipe
Thanks Hannah!
Lovely! I wish I had this while in Maine last week. I had so many blueberries with no cook book and no internet service!! I ended up cooking blueberries with sugar and reduced – like a fresh jam. I served over piping hot biscuits which I am proud to say, I no longer need a recipe to make! Tasty.
Look at you Martha, no recipe! I love the little Maine blueberries. Did you have a good trip?
Morning!
I came across your blog, looking for a blueberry scone recipe by Ina Garten, I read your recipe and was so inspired by your format and your way of presenting your page that I looked more and discover many many more things I was interested in. I love pancakes for breakfast, I read that you don’t, but your family does and so does my family, so I decided to make blueberry pancakes instead of the scones, (less butter LOL). Well I have to tell you that they were the most moist and airy pancakes I ever made, and I have made a lot of pancakes. I always make homemade, never a mix, but I guess I never had the correct flour to buttermilk to butter ratio. Thank you for such a treat and I will be reading more from you in the future and pass your blog to other member of my foodie family. Keep up the great work. All the best!
I am so glad that you like the pancakes Richard! Thanks for the love.
This looks lovely! My sisters and I love blueberry anything. What size pie-pan did you use? 9″? Thanks!
It is a 9 inch tart pan.
My dear,
awesome recipes, just one stupid question: do you use a standard US cup measurement of 240ml??? Just asking, cos here in Down Under we use a 250ml, and I don’t want to screw up your awesome recipes!!! lol xx
Yes, I use a standard US one cup measure.
Many thanks, Bree.. Also tried your pie, but substituted different fruit: cherry and pineapple.. cherries cos I had some kicking around in the fridge and pineapple, as I live in the tropics and they are dirt cheap here… anyhow worked out superbly…. sweet but sharp and just LUSCIOUS… give it a go!!! lol xxx
that sounds really good!
Oh! And I hope you are feeling better soon
Making this right now, and it looks delicious! Can’t wait to share it with my family tonight with a scoop of vanilla ice cream. Thanks for the recipe
You are welcome Kim!
Thank you thank you thank you. The blueberry pie at Steve & Cookies is my “it” dessert – I have never had a more delicious pie. I, too, can never get them to reveal the recipe even though my family are regulars there during the summertime. Thank you for posting this recipe – I’ll be trying it after a trip to the Orchard this weekend! Thank you again!
You are welcome Marianna. My sister worked there and would not tell me!
SO happy to find this recipe! We spend out summers in Margate and wouldn’t miss at least one trip to Steve and Cookies for blueberry pie (the boullabaise is out of this world too!) I’ve just made the blueberry pie…yes, in October! With left over fresh frozen blueberries from Jersey. I adjusted the amount of water to make up for any that the blueberries have from being frozen and I am using slightly more cooked berries than “fresh”. I’m so excited to try this!
Steve and Cookies is one of my all time favorites. Hope that you liked your pie.
This is our new favorite blueberry pie recipe! I had a leftover premade graham cracker pie crust from Thanksgiving and I was trying to use it up. I only had 4 cups of blueberries (frozen), so I scaled everything by 2/3. It was wonderful and the perfect amount for those premade crusts. Thanks!!
I am glad that you like it!