Title: Blueberry-orange pie and orange crust
 Categories: Blueberries, Desserts, Pies & past
      Yield: 8 Servings
 
MMMMM--------------------BLUEBERRY-ORANGE PIE-------------------------
    3/4 c  Sugar
      3 tb Cornstarch
    1/3 c  Frozen orange juice
           -concentrate,, thawed
    1/4 c  Reconstituted orange juice
      7 c  Fresh blueberries; rinsed
           -and well drained
      1    Recipe Orange pastry crust
           -or crust for 9-inch, pie,
           -baked

MMMMM--------------------ORANGE PASTRY CRUST-------------------------
  1 1/4 c  All-purpose flour
      1 ts Finely grated orange zest
      1 tb Sugar
    1/2 ts Salt
    1/2 c  Butter-flavored shortening
  1 1/2 tb Reconstituted orange juice
  1 1/2 tb Cold water
 
  FILLING: Stir together sugar and cornstarch in heavy-bottomed 3-quart
  saucepan. Stir in orange juice concentrate, orange juice and 2 cups
  of the blueberries. Cook and stir over medium-high heat until mixture
  in thickened, translucent and just comes to boil, 7 to 10 minutes.
  Remove from heat and gently fold in remaining blueberries. Mound
  filling into baked orange pastry crust. Refrigerate at least one hour
  before serving.
  
  Can be made one day ahead. Makes one 9-inch pie, 8 to 10 servings.
  
  CRUST: Combine flour, orange zest, sugar and salt in a mixing bowl;
  stir to blend. Using pastry blender or two knives, cut shortening
  into flour mixture until all resembles coarse meal. Combine orange
  juice with cold water. Add juice/water by tablespoons, mixing gently
  with a fork just until dough begins to hold together in clumps. If
  necessary an extra tablespoon water may be added. Gather dough and
  shape in a flat round disk. Chill at least 1 hour.
  
  Preheat oven to 375. On lightly floured wax paper roll dough to about
  1/8 inch , in big enough circle to overhang pie plate by 1 1/2 inches
  to 2 inches.
  
  (A quick, accurate measure can be attained by turning pie plate
  upside down onto pastry and then adding 2 inches). Ease pastry into
  pie plate, being careful not to stretch dough and fold pastry under
  at edge. Crimp decoratively. Pick bottom and sides. Freeze briefly,
  15 to 20 minutes. Bake for 15 minutes or until golden brown. Cool on
  wire rack. Makes 1 pie crust.
  
  Typed by Ethel Snyder  Date: July 27, 1997
  
  Recipe