*  Exported from  MasterCook  *
 
                   BLUEBERRY-ORANGE PIE AND ORANGE CRUST
 
 Recipe By     : Pekin (Illinois) daily times -- July 23, 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Blueberries                      Desserts
                 Pies & Pastry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ** 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
    1      recipe        Orange pastry crust or crust for 9-inch -- pie,
 baked
                         ** 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
 
 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.  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 <essie49@juno.com>
 Date: July 27, 1997 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving