Blueberry Orange Pie
- 3/4 C. sugar
- 3 Tbs. cornstarch
- 1/2 C. frozen orange juice concentrate, thawed
- ¼ C. reconstituted orange juice
- 7 C. fresh blueberries, rinsed and well drained
- Orange Pastry Crust, baked (recipe below)
Stir together sugar and cornstarch in heavy bottomed 3 quart saucepan. Stir in orange juice concentrate, orange juice and 2 C. of blueberries. Cook and stir over medium high heat until mixture is thickened, translucent and just comes to a boil, 7 to 10 minutes. Remove from heat and gently fold in remaining blueberries. Mound filling into baked Orange Pastry Crust . Refrigerate at least 1 hour before serving. Can be made one day ahead. Makes one 9 inch pie; 8 to 10 servings.
Orange Pastry Crust
1 ¼ C. all purpose flour
1 tsp. finely grated orange zest
1 Tbs. sugar
½ tsp. salt
½ C. butter flavored shortening
1 ½ Tbs. reconstituted orange juice
1 ½ Tbs. cold water
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 Tbs., mixing gently with a fork just until dough begins to hold together in clumps. If necessary, an extra Tbs. of water may be added. Gather dough and shape in a flat, round disk. Chill at least 1 hour. Preheat oven to 375 degrees F. On lightly floured was paper, roll dough to about 1/8 inch thick, in big enough circle to overhang pie plate by 1 ½ 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. Prick bottom and sides. Freeze briefly, 15 to 30 minutes. Bake for 15 minutes or until golden brown. Cool on wire rack.
Makes 1 pie crust.