Michigan Blueberry Pie

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

Dash nutmeg

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.


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