Michigan is known for its blueberries, and when I was up in the U.P. this summer I bought a TON of blueberries, froze them, and brought them home to Cincinnati. I made a big batch of blueberry jam in August and then I kept the rest for a special occasion. My friends Holly and Shawn hosted a holiday party this year, so I decided to break out the blueberries and make a pie.
Pie is one of my go-to special desserts because whatever the flavor, they are typically pretty easy, they look beautiful, and they’re a real crowd-pleaser. And if you can master the lattice top, it really does make the pie look professional. **Milady Note: pick any YouTube video of how to make a lattice top, and you’ll be a pro in seconds.**
I don’t have a link for this recipe, I have this written down on a scrap of paper from a cookbook at the Les Cheneaux Community Library in Cedarville, Michigan. I wish I knew the cookbook!!
4 cups blueberries
1 cup sugar
1/3 cup flour
1 Tbsp lemon juice
2 Tbsp unsalted butter, cut up
9 inch pie crust**I always use refrigerated pie crust. There’s no shame, no one can tell the difference!!**
If your blueberries are frozen, thaw them out in colander set on a plate to catch liquid for about a day. I sit them out on the counter and periodically check them and clean the plate.
Mix all ingredients. Pour into pie shell. Finish with a lattice top.
Place pie on cookie sheet and bake at 450 degrees for 10 minutes. Drop down to 350 degrees and bake for 30 minutes.
I always like my fruit pies a little bit warm, so let cool a little while, serve with vanilla ice cream and enjoy! My friends certainly did, if you check out the last picture! That baby was GONE.