Blueberry Pie Dad

Blueberry Pie by Dad

My dad made a pie! He has made this recipe for years and years, and it has never disappointed. Just a pure blueberry taste. No fancy modern flavor combination, just a classic pie recipe that you can always use.

So when I asked him to be the baker on a post, since he is the man who taught me to bake, he, of course, said yes. His choice on exactly what to make, I just kept bothering him during baking going, wait don’t move your hands at all and would photograph. Luckily he is very used to it, always helping to hold up a reflector or shake some powdered sugar for a photo.

All of the family always loves his crusts for pies; they are so flaky and never tough. When I finally sat down to carefully watch him make it and look at the recipe, one thing shocked me. There is NO butter in the crust! It is shortening.

My first response was, ‘Dad! What are you doing?!?!?’ no butter in the whole recipe, oh dear, I thought, but it is amazing tasting. So give it a try; the shortening works for this recipe.

I had him handwrite the recipe, so I would have a copy forever, and it would truly make it his ‘post.’ Well, I just told him to write it very legibly. So if you have any questions about it, I’ll type it out if you guys can’t read it or something, but it seems legible to me.

 That you all for caring so much and leaving such nice comments and emails about the many changes my life has been going through lately. Everything has gotten a whole lot better, and I’m happy now.

When I tried to bake and take photos during that kinda awful week, everything would come off awful. I made a couple of pies, but the crusts would just crumble when I rolled them out, even when I would use the same recipe that had always come out perfect before.

I could even be bothered to take photos of the process or end result; I was only baking because my family would ask for something, or fruit was going bad, and I didn’t want to waste it. Your mood really does really affect the end result of baking; you could try to make the recipe exactly like it says, but if your heart is not in it, it doesn’t come out right. At least for me.

Luckily things are good, my fingers are crossed it will last, and so there will be many more frequent posts to come. 

These are all film photos, obviously from the borders, which I included on purpose. Sometimes a cut of the frame at the top, the rough black edges that slightly curve, I just love that aspect of the film. So just the black is on purpose for anyone going. Doesn’t this girl know the crop tool? But it’s a bit more cinematic, no?

Blueberry Pie


  • 3 cups (375g) flour
  • 1 1/3 cups (272g) vegetable shortening
  • 1/2 tsp salt
  • 1/2 to 2/3 cup of very cold water


  • 5 cups fresh blueberries
  • 2/3 cup (132g) sugar
  • 1/4 cup (31g) flour
  • 1 tbsp dry tapioca
  • 1/4 tsp cinnamon

Oven 400-425F. 9-10inch pie pan.


In a bowl, sprinkle salt over the flour and then cut in shortening with a pastry blender until the mix is the size of peas. Stir in water gradually until the dough starts to stick together. Form into 2 balls. Roll out on floured wax paper until each is slightly larger than the pie pan. Line pan with one crust, save the other for the top.


Mix dry ingredients together and then combine with blueberries in a large bowl. Pour into a pastry-lined pie pan, and top with a second pastry crust. Seal edges. Brush top with milk and sprinkle with sugar. Cut vents into the top crust (go artsy if you feel it). Bake for 35-40 minutes. Cover with foil if the crust browns too quickly. When done, cool on a wire rack.

This recipe was adapted from my 1975 copy of ‘The new Pillsbury family cookbook,’ which has been my faithful companion for 30+ years.

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