If you know the backstory of how New England Innkeeper came into existence, then you may be aware that Charlene and I actually met while working at the Publick House in Sturbridge Massachusetts.

For those who have never heard of it before: the Publick House Historic Inn, established in 1771 by Colonel Ebenezer Crafts in Sturbridge, Massachusetts, has stood the test of time as a cherished New England landmark. Originally a gathering place for townsfolk and weary travelers along the Boston Post Road, the Inn’s historic charm remains evident in its original Tap Room with post-and-beam ceilings, wide plank floors, and a magnificent six-foot open-hearth fireplace.

Nestled on acres of picturesque countryside, the Publick House has expanded over the years to include multiple lodging options. It also serves as one of the region’s most popular wedding venues.

Today, the Tap Room and Ebenezer’s Tavern at the Publick House continue to be a destination for the types of classic Yankee fare that become harder to find each and every year.

The Publick House is also home to an 18th-century style bakery, the Publick House Bake Shoppe, which offers a delightful array of homemade breads, pies, pastries, and treats that keep old New England traditions alive. Among the most popular fresh-baked items available at the Bake Shoppe are their Pecan Sweet Rolls, Whoopie Pies (including a popular pumpkin variety in the autumn), and (during the peak summer blueberry season) this now-famous Publick House Fresh Blueberry Cream Pie.

As a born-and-bred New England native, who also happens to have LOTS of experience in South Florida and Key West (and, by extension, plenty of experience with Key Lime Pie) – I’ve personally witnessed the power of a truly iconic pie to capture and help define the essence of an entire geographic region’s culture. 

So, let me make my bold statement: The Fresh Blueberry Cream Pie from The Publick House in Sturbridge, Massachusetts has the potential to do for New England what Key Lime Pie has done for South Florida.

This pie can – and absolutely should – be one of those regional delicacies that is top of mind for all visitors to New England. This pie demands to be one of those iconic foodstuffs that conjures cozy images of New England through the simple utterance of its name;

We believe this pie can (and absolutely should) be the next big thing for New England tourism. A flagship culinary creation that magnetically draws epicurean-minded tourists to our corner of the country. Mentioned with the same uppercase reverence as Lobster, Clam Chowder, and Boston Baked Beans.

There have always been ask-for-by-name offerings at the Publick House. The famous items from my era were the Pecan Sweet Rolls, The Publick House Lobster Pie (which is now only offered intermittently as part of a “Classics” menu), and the Joe Froggers – a storied New England (Marblehead, MA) cookie that the Publick House used to bake (but I haven’t seen them there in awhile). It’s another one of those historic regional recipes that’s unfortunately rapidly disappearing, just like Indian Pudding (which also used to be available at the Publick House – as well as the now-defunct Boston landmark, Durgin Park). I guess Americans no longer have an affinity for molasses.

But if I’m being honest, I don’t remember the Fresh Blueberry Cream Pie from the five years I spent at The Publick House over 20 years ago. Did they offer it back then? Was it popular? Why don’t I recall anyone ever asking for it?

The earliest mention I could find online of the Publick House Blueberry Cream Pie was in a Facebook post they put up in 2010 – and during that era it appears that the blueberries were on the top layer, with the cream inside the pie (opposite of how it is constructed now).

Moving forward in time from 2010, I’m able to find multiple references to the pie in blogs, books, and social media posts. And the mentions begin to become much more prominent from 2018 through present day.

I was growing more curious. How long has this pie been offered and the Publick House? How has the presentation evolved over time? What is the history of the recipe? I know there are a few versions of a recipe floating around online – but they all have differences in the ingredients and steps. Was an official recipe ever shared?

To get answers to my questions, I reached out to Michael Glick, General Manager of the Publick House.

As Michael states it:
“I agree, while the Blueberry Cream Pie predates my arrival at the Publick House 20 years ago – back then it did not have the same ‘legend ‘status as the sticky buns or lobster pie. But that legend status has changed in the past 10 years! Now people start specifically calling us each year to ask when the Blueberry Cream Pie will become available starting around Easter. We only make the pie when local fresh blueberries are in season, usually from late June through early August.”

Michael was also kind enough to chase down answers to some of my other questions by going directly to Joanna Nicolich, a Pastry Chef who has been at the Publick House for 39 years.

According to Joanna:
“From what I could find out from people that worked here many years ago (1982 and 1970), the Blueberry Cream Pie recipe came from the Pastry Chef Richard (Dick) Stone.

We possibly started offering it around 1970. It was already being made when I started in 1985.

The recipe has changed only twice since I’ve been here. First to cut back on the amount of sugar in the recipe. And second, to adjust the method of preparation so that it would set properly. Nothing new was added or taken away after that point. However, the recipe for the baked pie shell has changed over the years, depending on the pastry chef’s preference.

The finishing/decorating of the pie has changed slightly – again, depending on the pastry chef’s preference. The current presentation started in 2016.

I believe the pies were always a staple for the 4th of July Menu. Their popularity really took off around 2012. That year we made about 200 more than previous years – between 500-600.

For 2024, and this year was a short season of only 47 days, we made 980 pies!

I have enclosed some pictures: Dick Stone, who brought the recipe to us (as far as we know), and a few versions of the finished pie.

And no, we do not share the recipe.”

Fortunately for our readers, we don’t need the fine folks at The Publick House to share the Fresh Blueberry Cream Pie recipe with us. As capable food historians, we did our own deep-deep-dive research and found out that, while they may not share the recipe now that the pie has exploded in popularity, they absolutely DID used to share the recipe several years back.

In 2010, one official version of the recipe was shared by Michael Glick upon request by Wendy Marcello who ran a food blog called Domestic Success. Although the blog is no longer available online, we were able to track down a digitally archived version of the original post, where Wendy states, “I have recently been in touch with Michael Glick the General Manager of the Publick House – and he kindly gave me the correct recipe for their Blueberry Pie. I searched online, but wasn’t sure of the authenticity for the one I found – well he kindly gave me the real deal!”

Further confirming the veracity of this recipe, there was a short-lived official Publick House blog (hosted on WordPress.com) in 2012. Among their few posts is one on the topic of the Blueberry Cream Pie which references the 2010 Domestic Success blog post, referring to it as being, “a variation on THE VERY New England Blueberry Pie!!” It’s referred to as a “variation” because the writer of Domestic Success shared the Publick House recipe she was given, but detailed how to use that recipe to create mini tarts instead of a full pie.

This Domestic Success “official” version of the recipe uses cornstarch to thicken the cooked blueberry portion of the pie and includes the same all-shortening crust which appears to be in use on the present day Publick House Blueberry Cream Pies.

Then, in 2013, Rick Browne, best-selling author, host, and producer of Barbecue America published an excellent book called, A Century of Restaurants: Stories and Recipes from 100 of America’s Most Historic and Successful Restaurants. This book is “a pilgrimage to 100 of the oldest and most historic restaurants in America, with interesting profiles of each restaurant” for which, as Brown states, “each of the restaurants generously shared” their favorite recipes with him.

Browne continues, “We’re going to eat dessert first! I don’t want to wait to share probably the best blueberry pie my wife and I … have had the privilege and pleasure of enjoying… If you don’t try it, I promise you will be missing a phenomenal treat you will more than likely want to make your own family’s heirloom recipe. On the first bite, a creamy texture lulls you into a blissful state. And then – blam! A whole blueberry explodes in your mouth in a cascade of flavor, and then another.”

This Century of Restaurants “official” version of the restaurant introduces unflavored gelatin (in place of the cornstarch) to thicken the cooked blueberry portion of the pie. This version does not include a crust recipe, advising the reader to use “2 (9-inch) baked pie shells.”

Between these 2 official recipes sourced directly from the Publick House plus additional (and often very wrong) copycat recipes from across the internet, Charlene and I compiled our findings, sequestered ourselves into the New England Innkeeper Test Kitchen, and refused to return to the real world until we had finally cracked the code for our very own recipe, heavily inspired by the Publick House Blueberry Cream Pie.

But why aren’t you just giving us the Official Recipe for The Publick House Fresh Blueberry Cream Pie?

Anyone out there who wants the most recent official recipe for the Publick House Fresh Blueberry Cream Pie can easily find it in the Rick Browne book we referenced (on pages 146 – 149).

But the reason we’re not sharing that recipe, or the earlier “official recipe,” is precisely because there IS more than one direct-from-the-restaurant recipe. Both recipes are different. Both recipes are incomplete. And after tasting the pie PLUS considering the available versions of the recipe, our experienced New England Innkeeper baking minds are confident that the circulating recipes have some wiggle room for slight improvements.

1. Presentation: We wanted a pie with a vibrant, flavorful blueberry filling that holds its shape when cut and served – no runny, messy filling that oozes everywhere and makes it impossible to plate a clean, attractive slice.

2. Shelf Life: The whipped cream topping had to be made from real, freshly whipped cream, but stabilized to hold its attractive shape in the refrigerator for up to three days.

3.Elevated CRUST-ology: And, some might find this controversial, but we saw room for improvement in the crust. The current Publick House version features a shortening-only crust that can be thin, a bit crumbly, and lacking in structural integrity. We envisioned a sturdier, thicker crust that’s both flaky and infused with the rich flavor of butter. This would not only enhance the overall taste but also improve the pie’s form and presentation, taking it to the next level in both flavor and visual appeal.

Here (recipe below) is where we landed – in very successful fashion…

“But I don’t like blueberry pie.” We get it. We’ve talked to lots of people who claim to dislike blueberry pie. And we’ve also seen how one bite of this Fresh Blueberry Cream Pie has a magical ability to convert even the most ardent blueberry pie critic. This isn’t your ordinary, overcooked, blueberry pie. It’s not a soggy, flavorless slice of sugary disappointment. This is something altogether different. Fresh. Light. An inspiring and unforgettable masterpiece of texture and flavor. Crave-inducing. Award worthy. A benchmark of culinary excellence. Perfect. Simply perfect.

Why did you choose to use corn starch, rather than unflavored gelatin, as the thickening agent in your New England Innkeeper version of the Publick House Fresh Blueberry Cream Pie? We tried baking pies using both “official” thickening agents: corn starch and unflavored gelatin. Both techniques will work well and produce similar results – but our end decision was based on the fact that most kitchen pantries are far more likely to be stocked with corn starch than with unflavored gelatin. And as long as our technique is followed (boiling the berries, removing the pan from the heat, adding the cornstarch slurry, returning the pan to the heat to activate the starch until it thickens, then removing the pan from the heat — before the starch overcooks– and adding the butter), the resulting pie will set correctly and hold it’s shape for slicing/serving.

What is Instant ClearJel? Instant ClearJel is the versatile, secret ingredient your pantry may be missing. Made from modified corn starch, it’s a fine powder beloved by bakers for its exceptional ability to thicken fruit pie fillings and stabilize whipped cream. Unlike regular cornstarch, Instant ClearJel doesn’t leave your fillings gummy, starchy, or cloudy. Its magic lies in its instant thickening action — no heat needed — making it perfect for quick applications like whipped cream, where it helps maintain a stable, fluffy texture for up to three days. The key is to mix it with sugar before adding it to wet ingredients, ensuring a smooth blend without clumping. If you’re looking for a reliable way to elevate your pies, fillings, and desserts, Instant ClearJel’s unique properties make it a must-have addition to your kitchen.

If Instant ClearJel is so great, why haven’t you used that as the thickening agent in this pie recipe? The only reason we haven’t used Instant ClearJel as our thickener in this recipe is because most home cooks don’t have it in their kitchen pantry. And, in most communities, you can’t find it at your local grocery store — so you’d need to order it online.  Honestly, if you have some Instant ClearJel on-hand, that would probably be the best option for you to use for thickening this pie. We would advise mixing 1/4 CUP of Instant ClearJel with your sugar at the beginning of the recipe (before anything is heated) and then skip the cornstarch slurry steps — but do still add the tablespoon of butter after boiling the blueberries, then allow to completely cool before folding the fresh blueberries and filling the pie crust.

OK, so then why did you include Instant ClearJel in the whipped cream portion of this recipe? As we stated in the preamble to the recipe, one of our primary goals was to put together a pie that would be able to hold its shape in a refrigerator for up to 3 days. In our experience, the only whipped cream stabilizer capable of getting you close to that goal (while also safeguarding the taste and texture of the real whipped cream) is Instant ClearJel. That said, stabilizing the whipped cream is an optional step in the recipe. Still, you should probably consider buying some Instant ClearJel to have on hand for the future just in case a need for superior thickening and stabilizing results arises in your life. You can thank us for the tip later.

So you worked for The Publick House for 5 years, and they still wouldn’t share the Blueberry Cream Pie recipe with you? What’s up with that? Well, it’s certainly a valid question! I was convinced that once I flashed my coveted 5-year pin—awarded during a gala ceremony at Paige Hall back in 2003 — all secrets would be revealed. After all, I had been through it all: Scarecrow Contests, Yankee Winter Weekends, overseeing Yule Log Festivities, and then scrambling to flip Paige Hall (well past midnight) for Breakfast with Santa the next morning. “Think of the children!” we’d remind ourselves as we lugged dishes, cleaned up, moved tables, straightened linens, and, on the luckiest nights, were serenaded by the Wandering Minstrels.

I’ll never forget my long stints at the host stand, perched at the top of the back entrance stairs, coordinating Mother’s Day and Thanksgiving Day crowds for 10+ hours straight. Twelve dining rooms, and we had to seat every celebrating party in their pre-reserved spot like clockwork.

But, now, when I come back over 20 years later to ask after a tasty Blueberry Cream Pie recipe, suddenly the entire staff is different, no one knows who I am, and no one has anything to share with me.

Maybe it’s true what they say: “You can’t go home again.” But, hey — at least we’ve got the memories! :-)

ALL JOKES ASIDE:  We would like to extend a huge THANK YOU to Michael Glick and Joanna Nicolich at The Publick House for taking the time out of their busy schedules to drill down on answers to some of the questions I posed. And we ALWAYS highly-recommend for anyone passing anywhere near the vicinity of Sturbridge, Massachusetts to plan ahead and schedule time for a visit to The Publick House Historic Inn for lunch, dinner, or (in season) a taste of the most amazing Blueberry Cream Pie you’ll ever get a chance to try!!!

LEARN MORE: publickhouse.com