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Fresh Blueberry Pie

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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

FAQ

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!

Ingredients

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

Instructions

  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

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Did you make this recipe?

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Dennis Mc

Saturday 16th of July 2022

We had dinner at Steve and Cookies a few days ago and this pie absolutely blew us away. I was eager to see if I could recreate it and so I was excited to find your site. I made your recipe today. While it's very good, it's not the same as the pie we had at the restaurant. Perhaps I did not make it correctly or maybe you could suggest some tweaks?

The main thing that my pie is missing is the dry-ish consistency of the filling. At Steve and Cookie's we both remarked as to how the blueberries remained together and without any of the syrupy consistency of most fruit pie fillings. The filling was remarkably dry and yet delicious. The pie that I made based on this recipe has that syrupy pie filling consistency which was a bit disappointing.

I'm wondering if it would help if the amount of water in the recipe was reduced? Perhaps less corn starch?

Any suggestions are appreciated as I plan to make this until I get it right!

P.S. - Steve & Cookies made this in a deep dish pie pan. I didn't have one on hand so I have ordered one.

Friday Faves – Juhitomar

Thursday 17th of June 2021

[…] This pie looks divine. […]

Friday Faves

Monday 14th of June 2021

[…] This pie appears divine. […]

Marlene

Saturday 26th of December 2020

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.

Bree Hester

Monday 28th of December 2020

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.

Romy

Sunday 30th of August 2020

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 ~

Bree Hester

Tuesday 8th of September 2020

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

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