New Jersey

Blueberry Pie

New Jersey is the birthplace of cultivated blueberries - Elizabeth White and Frederick Coville developed the highbush blueberry here in 1916. The Garden State's Pine Barrens produce some of the finest blueberries in the world, celebrated in this classic double-crust pie.

1 hr 15 min 8 servings Fruit Pie Garden State Original

Equipment Needed

  • 🥧 9-inch pie dish
  • 📏 Rolling pin
  • 🥣 Large mixing bowl
  • 🔪 Pastry cutter
  • 🍃 Pastry brush
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Pie Crust

    Whisk flour, salt, and sugar together. Cut in cold butter using a pastry cutter or food processor until mixture has coarse crumbs with pea-sized butter pieces. Drizzle in ice water, mixing until dough just comes together. Divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.

  2. 2

    Prepare the Blueberries

    Rinse and pick through blueberries, removing any stems or damaged berries. Pat dry gently with paper towels. Fresh-picked New Jersey highbush blueberries are ideal - they're plump, sweet, and have the perfect balance of flavor.

  3. 3

    Make the Filling

    In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Let sit for 15 minutes to allow berries to release some juices. Don't overmix - you want to keep berries intact.

  4. 4

    Roll Bottom Crust

    On a floured surface, roll one dough disk to a 12-inch circle. Transfer carefully to 9-inch pie dish, pressing gently into corners. Leave 1/2-inch overhang. Refrigerate while rolling top crust.

  5. 5

    Roll Top Crust

    Roll second disk to a 12-inch circle. Cut decorative vents - try small circles to mimic blueberries, or traditional slits. You can also create a lattice top for a beautiful presentation.

  6. 6

    Preheat Oven

    Preheat oven to 425°F (220°C). Place a baking sheet lined with foil on the lower rack to catch bubbling juices.

  7. 7

    Fill and Assemble

    Pour blueberry filling into prepared crust, mounding slightly in center. Dot with cold butter pieces. Place top crust over filling, trim to 1/2-inch overhang, fold edges under, and crimp decoratively.

  8. 8

    Apply Egg Wash

    Brush entire top crust with egg wash, being careful around vents. Sprinkle generously with coarse sugar for a sparkly, crunchy finish. Refrigerate pie for 15 minutes.

  9. 9

    Bake

    Bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking 35-45 minutes until crust is deep golden brown and filling bubbles vigorously through vents. Cover edges with foil if browning too quickly.

  10. 10

    Cool and Serve

    Cool completely on wire rack for at least 3-4 hours. The filling needs this time to set. Serve at room temperature with vanilla ice cream or whipped cream. Store covered at room temperature for 2 days, or refrigerated for 5 days.

Tips & Variations

New Jersey Blueberries

Visit Hammonton, the "Blueberry Capital of the World," during harvest season (late June through August). The cultivated highbush blueberries developed here are larger and sweeter than wild varieties.

Fresh vs. Frozen

Fresh Jersey blueberries are ideal, but frozen work well too. Don't thaw frozen berries - use directly from frozen and add 5 minutes to baking time.

Preventing Blue Bottom

Blueberry juices can make crust soggy. Brush the bottom crust with egg white before filling, or sprinkle with 1 tablespoon breadcrumbs to absorb excess moisture.

Lemon Enhancement

The lemon juice is essential - it brightens the blueberry flavor and helps activate the pectin. Don't skip it even if using sweet berries.

Mixed Berry Variation

Combine blueberries with other Jersey favorites: add 1 cup blackberries or raspberries for a mixed berry pie. Adjust sugar based on berry tartness.

Whitesbog History

Visit Whitesbog Village in the Pine Barrens where Elizabeth White developed the cultivated blueberry. The annual Blueberry Festival celebrates this Garden State legacy!