Blueberry-Orange Pie
3/4 cup sugar
3 tablespoons cornstarch
1/3 cup frozen orange juice concentrate, thawed
1/4 cup reconstituted orange juice
7 cups fresh blueberries, rinsed and well drained
Orange Pastry Crust or single crust for 9-inch pie, baked
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 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
(see recipe below). Refrigerate at least 1 hour before serving. Can be
made one day ahead. Makes one 9-inch pie; serves 8 to 10.
Orange Pastry Crust
1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter-flavored shortening
1 1/2 tablespoons reconstituted orange juice
1 1/2 tablespoons 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 tablespoons,
mixing gently with a fork just until dough begins to hold together in clumps.
If necessary, an extra tablespoon of water may be added. Gather dough and
shape in a flat, round disk. Chill at least 1 hour.
Preheat oven to 375 degrees. On lightly floured wax paper, roll dough
to about 1/8-inch thick, 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. 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.
Nutrition facts per serving: 369 calories, 3 grams protein, 14
grams fat, 61 grams carbohydrates, 16 milligrams calcium, 142 milligrams
sodium, 0 milligrams cholesterol, 4 grams fiber.
- Recipe from Northwest Blueberries
Copyright 1997, The Associated Press
