Blueberry-Orange Pie & Orange Crust

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.