Blueberry-Orange Pie & Orange Crust
Submitted by snowbabi
A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
160 minSeven cups of blueberries. Let that sink in for a second.
This pie is absolutely loaded with fruit, and the orange-spiked glaze that holds it all together is something else entirely. Orange juice concentrate and fresh OJ cook down with sugar and cornstarch into a thick, translucent sauce, then the berries get folded in so you get a mix of glazed cooked berries and plump fresh ones in every bite.
But the real move here is the crust. Orange zest goes right into the pastry dough, giving the whole pie a citrus fragrance from the first bite to the last crumb.
Chill it for at least an hour (overnight is even better) and serve it cold on a hot summer day.
Kitchen Tips
- Only cook 2 cups of the berries with the glaze. The remaining 5 cups get folded in fresh, which gives you that gorgeous mix of textures.
- Freeze the crust for 15 to 20 minutes before blind baking. This prevents shrinking and keeps the edges from slumping.
- Prick the bottom and sides of the crust with a fork before baking so it doesn’t puff up into a bubble.
- This pie actually improves overnight in the fridge as the flavors meld together, making it ideal for entertaining.
Ingredients
Directions
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℉ (190℃).
On lightly floured wax paper roll dough to about ⅛ inch, in big enough circle to overhang pie plate by 1½ 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.
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