Fresh Blueberry Pie

This recipe for Fresh Blueberry Pie is inspired by the only and only Steve and Cookie’s Restaurant in Margate, NJ! Made with a simple fresh blueberry pie filling and a graham cracker crust, this recreation of a famous summertime dessert is truly the best any time of the year!

a piece of fresh blueberry pie on a plate with a whole pie in the background

Do certain restaurants hold a special place in your heart? They do for me. I love when the restaurant itself is just as memorable as the food. An amazing experience alongside amazing food is what brings me back. There are certain restaurants that you go to time and time again yet somehow each visit is better than the last.

 Steve and Cookie’s is one of those restaurants. 

Whenever I visit my parents, I try to grab a meal while in town. I have had so many incredible nights at Steve and Cookie’s. We had dinner there the evening my husband asked my father for his permission to marry me. It was a lovely way to celebrate the life we were beginning together.

My grandparents love this restaurant as much as I do. Sharing a meal with them is always a highlight of my trips back home. My grandmother and I share a sweet tooth, so we always order two desserts and share. My grandmother and I agree that the fresh blueberry pie at Steve and Cookie’s is the absolute best, so I just had to recreate it.

I’ve played around with the recipe, and I’d say it’s pretty close to the original. It’s different because it has a graham cracker crust and the filling is made with raw and cooked berries. In short, it’s really, really delicious.

ingredients for fresh blueberry pie

Ingredients //

  • Graham Cracker Crust – is a style of pie crust made from crushed graham crackers. If making from scratch, be sure it has cooled before filling. You can also use a ready-made crust.
  • Fresh Blueberries – are the star of this recipe. Each bite bursts with a blueberry flavor.
  • Sugar – is an essential ingredient to any fresh pie.
  • Water – loosens up the pie filling, making it more jam-like than just pieces of raw blueberries.
  • Cornstarch – helps thicken the pie filling.
  • Salt – A hint of salt in desserts elevates the sweetness.
  • Butter – adds another layer of rich, indulgent flavor.
  • Lemon Juice – adds a bit of acid to balance the sweetness of the pie filling.

How to Make // The Steps

how to make graham cracker crust
  1. Make graham cracker crust by mixing together graham cracker crumbs, sugar, salt, cinnamon, and melted butter. Press into a pie dish and bake in a 350° for 10 minutes, or until golden brown. Let cool completely.
  2. Wash and pick over the blueberries.
  3. 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.) 
  4. Pour in the water. 
  5. Mix together and cook over medium-high heat. 
  6. Cook the blueberries until the mixture come to a boil.
  7. 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. 
  8. Finish the berry mixture by adding butter and lemon juice.
  9. Let the blueberry mixture cool down before you add the fresh berries. 
  10. Fold the fresh blueberries into the cooked blueberries. 
  11. Pour the blueberries into the graham cracker crust. 
  12. Chill the pie for a few hours before serving. 
  13. Serve the pie with some freshly whipped cream or some vanilla ice cream.
  14. Straight up for breakfast is pretty delicious too. Just in case you were wondering. 
step by step photos of making blueberry pie

Tips & Tricks

  • Select firm, plump fresh blueberries with a deep blue-purple to a blue-black color. These have the most flavor and sweetness. 
  • Taste your blueberries! If they’re on the tarter side, you may need to add a bit more sugar, but not so much that it throws off the consistency and masks the natural flavors.
  • Smaller blueberries will release less juice, so you may need to use less cornstarch to thicken the filling.
  • For a filling with more raw blueberry flavor, simply cook less of the blueberries and then fold what’s left of the raw blueberries into the cooked blueberries before pouring them into the crust.
blueberry pie with slice out of it.

Why is Fresh Blueberry Pie So Good?

  • No oven needed! A pre-baked graham cracker crust is used, eliminating the need to bake this pie which makes it a great recipe for the summer months.
  • You can enjoy this classic bakery favorite by making it homemade from scratch in the comfort of your home.
  • Not only does it make a great dessert, but you can also eat it for breakfast with a fresh cup of hot coffee or tea. 
  • Blueberries are in abundance during the summer months making this recipe a great way to use them up in a delicious way. 
  • This pie can be made ahead of time making it a great dessert when wanting to spend more time with family and friends.
slice of bluberry pie on a plate with a dollop of whipped cream

Variations //

Blueberries are such a versatile fruit! They pair with so many different flavors which give you some great options to customize your blueberry pie many different ways.

  • Got other berries on your hands? Add fresh raspberries or blackberries to the filling making it a delicious summer berry pie. 
  • Top with fresh mint for a pop of flavor and beautiful green color. 
  • Make a fresh blueberry peach pie! Dice fresh peaches and cook with the filling mixture. Peaches release a lot of juice, so you may need to use less water.
  • Make blueberry lavender pie by adding a teaspoon of dried lavender to the filling mixture.
  • Add a touch of cinnamon to the filling for a light cinnamon flavor that pairs well with the pie ingredients. 
  • Serve the pie warm with some vanilla bean ice cream for the ultimate summer treat.
slice of blueberry pie on a plate with whipped cream and the whole pie in the background

How to Store //

Store pie in an airtight container in the fridge. Enjoy within 5 days.

Make-Ahead and Freezer Options //

Since this is an open-faced blueberry pie, freezing it can be kind of tricky. I recommend only freezing if you have the whole pie intact. To freeze, let the whole pie cool completely before sliding it into a large freezer-safe bag, being careful not to spill the filling. Freeze and enjoy within 4 months. Thaw at room temperature before serving.

a forkful of blueberry pie on a plate with a slice of pie in the background


When are blueberries in season?

The best-tasting blueberries are harvested from April to late September in North America.

How do you keep graham cracker crust from getting soggy?

It’s important to bake the crust and let it cool completely before adding the filling. The process is called u0022blind-bakingu0022 and is necessary when the pie filling is unbaked.

Can I use a flour pie crust?

You can! Follow the instructions on your favorite flour pie crust recipe or purchase a store-bought pie crust for baking.

Can I use frozen blueberries to make blueberry pie?

You can use frozen blueberries in this pie, but the taste and texture are best when using fresh blueberries.

PS: Did you know that I’m from the Blueberry Capital of the World? New Jersey is considered to be the blueberry capital of the US and worldwide.

More Fresh Blueberry Recipes

The Best Blueberry Crisp

Blueberry Cheesecake Bars

Blueberry Muffins

Blueberry Lemon Scones

a piece of fresh blueberry pie on a plate with a whole pie in the background

Fresh Blueberry Pie

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes

This recipe for Fresh Blueberry Pie is inspired by the only and only Steve and Cookie’s Restaurant in Margate, NJ! Made with a simple fresh blueberry pie filling and a graham cracker crust, this recreation of a famous summertime dessert is truly the best any time of the year!


Graham Cracker Crust//

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 6 Tablespoons melted butter

Fresh Blueberry Filling

  • 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


  1. Mix together graham cracker crumbs, sugar, salt, cinnamon, and melted butter. Press into pie dish and bake for 10 minutes in a 350° oven. Let cool completely.
  2. Wash and pick over the blueberries.
  3. Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. Add water.
  4. Cook over medium-high heat until the mixture comes to a boil.
  5. Take blueberries off of the heat after the mixture has been boiling for 2 minutes.
  6. Add butter and lemon juice, stir until the butter has melted.
  7. Let the blueberry mixture cool to room temperature.
  8. Fold the reserved fresh blueberries into the cooked blueberries.
  9. Pour the blueberries into the graham cracker crust.
  10. Chill the pie for two hours before serving.
  11. Serve the pie with some freshly whipped cream or some vanilla ice cream.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 564mgCarbohydrates: 78gFiber: 3gSugar: 59gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 58 Comments

  1. Natalie (The Sweets Life)

    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!

    1. bakedbree

      It is easy and I too love that you don’t need to make a pie crust.

    2. Jennifer

      Could you do the same filling recipe with cherries?

      1. bakedbree

        I have never done it, but my guess is that it would not work as well. Blueberries have really thin skin and cherries might not break down the way that they blueberries do. I say, try it, and see what happens.

  2. Mary & Christina

    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.

    1. bakedbree

      I am jealous. I didn’t make it when we were there last week. Super short visit.

  3. The Blue-Eyed Bakers

    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.

    1. bakedbree

      It is so good. I wish that I had a piece right now.

  4. Mimi G. Koernig

    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!!!!

    1. bakedbree

      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.

  5. Hannah

    Blueberry pie is my absolute favorite! Great recipe 🙂

    1. bakedbree

      Thanks Hannah!

  6. Gretchen Abrams

    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.

    1. bakedbree

      Look at you Martha, no recipe! I love the little Maine blueberries. Did you have a good trip?

  7. Richard Folts

    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!

    1. bakedbree

      I am so glad that you like the pancakes Richard! Thanks for the love.

  8. Allyson

    This looks lovely! My sisters and I love blueberry anything. What size pie-pan did you use? 9″? Thanks!

    1. bakedbree

      It is a 9 inch tart pan.

  9. Tanya

    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

    1. bakedbree

      Yes, I use a standard US one cup measure.

      1. Tanya

        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

        1. bakedbree

          that sounds really good!

  10. Tanya

    Oh! And I hope you are feeling better soon 🙂

  11. Kim

    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 🙂

    1. bakedbree

      You are welcome Kim!

  12. Marianna

    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!

    1. bakedbree

      You are welcome Marianna. My sister worked there and would not tell me!

  13. Melissa

    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!

    1. bakedbree

      Steve and Cookies is one of my all time favorites. Hope that you liked your pie.

  14. Nicole

    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!!

    1. bakedbree

      I am glad that you like it!

  15. Lacey

    Bree —

    Thanks so much for the blueberry pie recipe. This was my first time making blueberry pie, and it was so tasty!

    I am gluten- and corn-free so I made some modifications. I used Smoreables graham crackers, a gluten-free graham cracker for the crust. In the filling, I used arrowroot powder instead of the cornstarch, and I used agave nectar instead of sugar. I cut back on the water to compensate for the extra moisture in the agave. And like someone else who was using a shallower pie tin, I made two-thirds of the filling recipe.

    Everything worked out perfectly! Thanks!

    1. bakedbree

      Thanks for sharing your modifications, I am so glad that it turned out for you.

  16. Kelly

    Hi I live in South Jersey and LOVE Steve & Cookies blueberry pie too.i was searching for a similar recipe and was so excited to find this blog post. I just made the pie and tasted the filling before putting it in the fridge and I thought it tasted a little salty. I know I added the right measures of ingredients. Is this normal? Will that change as it sets in the fridge?

    1. Kelly

      Please disregard. My taste buds must have been off or something because this pie came out perfect! My family (Steve & Cookie regulars) LOVED it and said it tasted just like Cookie’s – which to me was the ultimate compliment. I made homemade sweetened whipped cream like Cookie does to top it off. Sooooo good! I will make this pie every summer for sure! Thanks so much.

      1. bakedbree

        Lol! Thank you for the compliment! Glad that you liked them. You can buy an actual Cookie made blueberry pie at the farmers market on Thursdays. The profits go to a good cause. 🙂

    2. bakedbree

      Glad that you figured it out.

  17. Stephanie

    Thanks for this recipe, Bree! My husband & I have been eating @Steve and cookies for years. We’ve been known to go to the oyster bar just 2 order pie. I was so excited when I came across your blog and had to try your recipe. I made it today and it was a huge hit!!! We LOVED it and felt like it tasted just like the “real thing”. Even had a few taste testers over try it & hey agreed.Thank u!!!

    1. bakedbree

      I am so glad! I think that it is pretty close, and when I get my hands on NJ blueberries, that is what I use.

  18. Lynn

    Hi there! We just picked 12 pounds of Michigan blueberries and I was searching for a new pie recipe and came across your blog. Knowing this is based on a Margate recipe meant I had to try it—my Mom’s Parents had a beachhouse there and summers spent there are some of my happiest memories ever. (I even have a daughter named Lucy because I loved that elephant so much!) Anyway, I am really missing my Mom and grandparents so I will make this pie in honor of them. Thank you!

    1. bakedbree

      We love Lucy! I hope that this pie reminds you of Jersey summers.

  19. Deborah Veloza

    Ya know, I bet if you’re into canning, you can pressure can this in 12oz jars and when the mood strikes…go get some fresh berries and have at it!!!! And I don’t see why you can’t do this with strawberries, cherries (I would cut into quarters or half the cherries if small. You could go nuts!!!! why stop there?

    1. bakedbree

      Thanks Deborah.

      1. Marlene shoenfeld

        I made the pie but want to serve it New Year’s Day . Can I freeze it or just keep in refrigerator? Help me it looks amazing

  20. Maureen

    Hi Bree – do you have a good homemade graham cracker crust recipe? Also, found this digging for a recipe for the ugly tomato salad from S&C’s. Any chance you have attempted that? I must have it….

    1. bakedbree

      I use the one on the box of graham cracker crumbs with the addition of a pinch of salt and a teeny tiny pinch of cinnamon. Sorry, I haven’t. I’m not a fan of tomatoes.

  21. Michael Nebbia

    Looks really tasty! We are heading to S & C next Friday night for our first time. I’ll order the blueberry pie and also make your version….I’ll report back 🙂

  22. Oya Sortino

    THIS IS “THE” BLUEBERRY PIE! I live overseas half the time, I came across this recipe and tried it and I tell you EVERYONE wanted the recipe! I am envious of those people having 12 lbs of blueberries on their hands! Here where I am I just paid half a fortune for 3 TINY containers of blueberries just to make it. Hoping I do well and not waste the precious berries. TRULY THIS IS THE YUMMIEST-I WANT EVERBODY TO KNOW IT! Thanks for the recipe!

    1. Bree Hester

      I get that! Blueberries are so expensive and such a treat overseas! I am so glad that you like this so much. Enjoy!

  23. Romy

    Thank you Bree for the great recipe lay out. Wondering instead of cornstarch can try chia seeds, as they thicken; and is ok to leave out the butter?
    Have a blessed day ~

    1. Bree Hester

      You are more than welcome to try it, I have never tried either of those substitutions, let me know how it goes.

  24. Marlene

    Just made it yesterday and looks amazing, can I freeze it or leave it in refrigerator until next Friday. I wanted to test it out not realizing it would come out fabulous.

    1. Bree Hester

      I have never frozen it before, and am I am not sure if it will hold for over a week. You might need to make it again.

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