Dessert: United States – New Jersey (Mid-Atlantic United States) – New Jersey Blueberry Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 50 min

Cook 1 hr 5 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch (1 cm) cubes
- 6-8 tbsp (90-120 ml) ice water
- 6 cups (900 g) fresh New Jersey blueberries, rinsed and patted dry
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- 1 large egg + 1 tbsp (15 ml) water (for egg wash)
- 2 tbsp (30 g) coarse sugar (optional, for sprinkling)

Instructions

Short Description:
A classic double-crust blueberry pie showcasing sweet, juicy New Jersey blueberries in a lightly sweetened, lemon-bright filling with a flaky, buttery crust.

Regional Notes:
This New Jersey version emphasizes locally grown blueberries, which tend to be very sweet and juicy, so the filling is kept simple and not over-sugared to let the berry flavor shine. The recipe uses a traditional flaky butter crust and a modest thickener so the filling sets without masking the fruit.

1. Make the crust: In a large bowl, whisk together flour, 1 tsp salt, and 1 tbsp sugar. Add cold butter cubes and use a pastry cutter or your fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Add ice water 1 tbsp at a time, tossing with a fork, until dough just comes together when pinched (about 6–8 tbsp or 90–120 ml). Avoid overworking. Divide dough into two discs, wrap in plastic, and chill at least 1 hour.
3. Prepare filling: In a large bowl, combine blueberries, 3/4 cup sugar, cornstarch, lemon juice, lemon zest, and 1/4 tsp salt. Gently toss until berries are evenly coated. Let sit 10 minutes to draw out juices and hydrate the cornstarch.
4. Preheat oven to 425°F (220°C). Position a rack in the lower-middle of the oven. Lightly flour a work surface.
5. Roll out bottom crust: On a lightly floured surface, roll one chilled dough disc to a 12-inch (30 cm) circle about 1/8–1/4 inch (3–6 mm) thick. Fit into a 9-inch (23 cm) pie plate, letting excess hang over the edge. Chill in the fridge while you roll the top crust.
6. Assemble pie: Pour blueberry filling into the chilled crust, spreading evenly. Dot filling with the 2 tbsp butter pieces. Roll the second dough disc to a 12-inch (30 cm) circle and place over filling. Trim overhang to 1/2 inch (1.3 cm), fold edges under and crimp decoratively to seal. Cut several vents in the top crust or make a lattice if preferred.
7. Egg wash and sugar: Whisk egg + 1 tbsp water and brush the top crust lightly. Sprinkle coarse sugar over the top if using.
8. Bake: Place pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake 30–40 more minutes until crust is deep golden and filling is bubbling thickly through vents. If edges brown too quickly, shield with foil.
9. Cool: Remove pie from oven and cool on a rack at least 2 hours (preferably 3) to allow filling to set before slicing.
10. Serve: Slice and serve slightly warm or at room temperature, optionally with vanilla ice cream or whipped cream.