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!
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.
- 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
- 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.
- 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 come 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 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.
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.
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.
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.
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.
The best-tasting blueberries are harvested from April to late September in North America.
It’s important to bake the crust and let it cool completely before adding the filling. The process is called “blind-baking” and is necessary when the pie filling is unbaked.
You can! Follow the instructions on your favorite flour pie crust recipe or purchase a store-bought pie crust for baking.
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
If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!