End of Summer Fresh Blueberry Pie

So sorry, did that “end of summer” part trigger you? Or are you over the 100% humidity, too?

You ever go to a restaurant, try something you never could have conjured up yourself (because you ain’t that culinarily inventive… yet), and be like, Hold up. I’m learning how to make this and then it’s going to be my secret weapon recipe? No? Just me? Well, that happened with this blueberry pie at Steve and Cookie’s in Margate, New Jersey—and it really did become my secret weapon. But I ain’t selfish, and everyone asks me for the recipe, so here we go.

I had never tasted anything like it before. It was the best blueberry pie I’d ever had, hands down. And TBH I’m not really a pie person. Trust—I have gotten into fights with multiple loved ones about my aversion to pumpkin pie. It’s bland AF? Too much nutmeg will never change that? The texture?? Anyway, this pie hiiiits. It’s not goopy at all—it’s fresh, light, and summery. Plus, anything with a graham cracker crust is a hard win in my book. The secret to this *barely* baked blueberry pie is how the majority of the bluebs are raw. It’s a chilly, bright dessert, bursting with flavor, because you let it sit in the fridge (ideally overnight) to fully meld all the ingredients like a traditional pie. Full disclosure: this recipe (coupled with homemade whipped cream — I like this one) requires a bit of paciencia y fe, but you’re just going to have to trust me. This pie essentially won over my boyfriend’s parents, they still talk about it to this day.

Wash your hands. Wear a mask. Gift this pie. Thank me later.

Fresh Blueberry Pie

Ingredients:

Graham Cracker Crust:

• 13 full graham crackers (or about half a 13.5oz box of graham cracker crumbs)

• 1/2 cup chopped pecans or walnuts

• 2 tablespoons sugar

• 2 teaspoons ground cinnamon

• 1 stick melted butter

Pie Filling:

• 2/3 cup water

• 2 tablespoons cornstarch

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• Juice of 1 medium lemon

• 1 pint blueberries for sauce + additional

  2 pints blueberries for filling

Preparation:

1. Preheat the oven to 350° and grab a pie dish—preferably glass or ceramic, unlike the one I had on hand.

2. Start by making the graham cracker crust. Grab a medium bowl. I have had luck ONCE finding boxed graham cracker crumbs, so I normally just pulse 13 full-size graham crackers in the food processor until they are fine, but not superfine.*

3. Add the crushed pecans or walnuts (you should be able to find these in the baking section of the supermarket, if not—pulse city*).

4. Combine graham cracker crumbs and crushed nuts with sugar and cinnamon.

5. Melt your butter. I usually cut the stick in half, place it in a microwave safe bowl, and heat it for 25 seconds, twice.

6. Mix all the ingredients together and then spray the pie dish with non-stick spray.

7. Add graham cracker mixture to the pie dish and mold the crust. Let bake for 10 minutes.

While your crust is cooling… start on the blueberry prep & sauce.

1. Clean and de-stem all three pints of blueberries.

2. Grab a small pot. Over medium heat, add water and cornstarch. Stir until cornstarch is dissolved.

3. Immediately add sugar, vanilla, cinnamon, and lemon juice. Stir, baby, stir!

4. Add one pint of blueberries, and get your slow n’ steady mix on. Pro tip: This mixing process is kind of long, around 20 minutes total, and it can get HAWT. Just wear your oven mitt while you mix—problem solved.

5. After about 20 minutes of mixing the sauce over medium heat, remove it from the stove and let cool.

6. Once cool, pour blueberry sauce over the remaining (two pints) fresh blueberries in a medium bowl. Immediately pour blueberry mixture into graham cracker crust.

7. Let chill in the fridge for at least 6 hours, I think it’s best the next day.

I hope you enjoy this one. Just remember: patience is a virtue!