Blueberry-Orange Pie And Orange Crust

* 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

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