Blueberry-Orange Pie And Orange Crust
Pie Orange Crust Blueberries
Last updated 6/12/2012 1:09:32 AM. Recipe ID 36494. Report a problem with this recipe.
Title: Blueberry-orange pie and orange crust
Categories: Blueberries, Desserts, Pies & past
Yield: 8 Servings
3/4 c Sugar
3 tb Cornstarch
1/3 c Frozen orange juice
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,
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
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
Didn't find the recipe you were looking for? Search for more here!