Tastes of Home: Aunt Colleen’s Blueberry Pie

By Sofie Esposito

I’d never seen such a thing before. Up until that point, the most blueberries I’d seen at one time was in the produce aisle, stacks of those pints from the Driscroll’s brand. To be honest, I didn’t really like the fruit that much. They were often too small, too tart, or completely mushy. Little did I know, I was soon to be exposed to an entire different breed. These blueberries, which my uncle explained were of the “blue crop” variety of New Jersey, were large, plump, firm, and perfectly sweet all the way through. None of the mush or sourness that might come with the berries from the grocery store.

“What are we going to do with all these berries?” I asked, my eyes wide with naivete.

My aunt smiled and began putting on her apron. “Eat them, gift them to people, and… make a blueberry pie, of course!”

And so the blueberry pie making commenced. It was a long, love-filled process. We didn’t get to actually eat the pie until about four hours after starting. Those hours that passed between making the pie and eating the pie were probably the most difficult hours of my life, given the incredible smell that this thing gave off. It was the cozy mixture of the brown sugar in the topping, and the cinnamon, cloves, and nutmeg throughout the pie that created such an amazing aroma.

Between the four of us, my cousin, aunt, uncle, and I, we ate the entire pie along with a pint of vanilla ice cream. Needless to say, I demanded she give me her recipe. From that day onward, blueberries became my favorite fruit. It was a transformative experience.

It’s since become of a yearly tradition in my life as blueberry season rolls around in early July, to make Colleen’s blueberry pie recipe. To me, it’s a celebration of the best New Jersey has to offer. The blueberries break down just enough in the pie that they have a jammy consistency, and the sweet flavor only enhanced by the additions of lemon juice and spices. Overall, the pie is simple enough too that the blueberries maintain their presence and don’t become overshadowed.

Here is the exact recipe my aunt gave me. Mind you, she had to create these measurements specifically for me to follow, as typically she’d “go by feel” while making the pie. However, it’s delicious just the same every time!

Crust (for two pies)

You will need:

• 2 ½ cups of all-purpose flour
• 1 teaspoon salt
• 2 tablespoons of sugar
• 2 sticks of butter, cubed
• ¼ cup of cold vodka
• ¼ cup of cold water

Filling (for one pie)

You will need:

• 2 quarts (4 pints) of blueberries
• Juice of ½ of a lemon
• 6-10 tablespoons of flour (depending on the freshness and juiciness of the blueberries)
• About ¾ cup of white sugar (depending on your taste)
• About ½-1 teaspoon of cloves (depending on your taste)
• ¼ teaspoon of nutmeg
• 1 tablespoon of cinnamon

Topping (for one pie)

You will need:

• 1 stick of butter, softened
• 1 cup of brown sugar
• 1 cup of flour
• About 1 teaspoon of cinnamon (depending on your taste)
• ¼-½ teaspoon of nutmeg (depending on your taste)
• ¼-½ teaspoon of cloves (depending on your taste)

To make:

Start with the crust. Crush the about half the flour, salt, sugar, butter and shortening until the mix resembles curds. Add the other half of the flour until mass forms. Sprinkle the vodka and water over the dough. Fold — don’t overmix. Divide into 2 discs, cover, and refrigerate while continuing with the filling and topping.

Preheat the oven to 400°.

Combine ingredients for filling with a rubber spatula so as not to pop all the blueberries. Then, in a separate bowl, gently combine ingredients for topping until large crumbs form.