Mon-Friday 8am-4pm (or until we are sold out) Closed weekends
Mays Landing Farm: The shed is closed but blueberries are available at the packing house.
We will continue to sell fresh blueberries when available
Availability of blueberries and hours can change from day to day
Please check here, our Facebook page or call for updates
Anita's pie won first prize in the New Jersey State Fair Crisco Pie contest in the early 90s.
Anita's "All Things are Possible" Blueberry Pie
by the late Anita Galletta
1 1/2 cups flour
2 tsp. sugar
1/4 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. crushed dried peppermint (optional)
1/2 cup shortening
1 package (3 oz.) cream cheese
1 large egg
1 tsp. water
1/2 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/2 tsp. crushed dried peppermint (optional)
1/4 cup lemon juice
3 pints of blueberries
1. Preheat oven to 425°F.
2. Prepare the pie crust:
• In a large mixing bowl combine first 5 ingredients (flour, sugar, cinnamon, salt, and crushed dried peppermint).
• Cut in shortening and cream cheese with a pastry blender or two knives until mixture is uniform.
• Add egg and water to mixture. Blend until dough forms a ball.
• Divide dough into two equal parts. On a lightly floured surface, roll bottom crust into a circle 1/8 inch thick and 1/2 inch
larger than an inverted 9 inch pie plate.
• Gently ease pie crust into greased pie plate, being careful not to stretch the dough. Trim edge even with pie plate.
3. Prepare Pie Filling:
• In a 3 quart saucepan, combine the next five ingredients (sugar, flour, cinnamon, crushed dried peppermint, and lemon
juice) and 2 cups of the blueberries. Cook on high, stirring constantly, making sure to scrape the bottom and sides of the
pan to prevent burning.
• When mixture begins to boil, reduce heat. Continue to cook over medium heat until mixture is a dark violet color.
• Remove from heat and gently stir remaining uncooked blueberries into the cooked mixture.
4. Assemble the Pie:
• Spoon filling into unbaked pie shell.
• Roll out top crust the same as bottom. Carefully lift the top crust onto filled pie and trim 1/2-inch beyond the edge of the
pie plate. Fold top edge under crust. Crimp edges or flute as desired.
5. Bake the pie at 425°F for 30 minutes or until desired browning is achieved.
6. Prepare to Enjoy: Refrigerate at least two hours before serving.