Blueberry Orange Pie Recipes

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Steps:

• Orange pastry:.
• Combine flour, orange zest,(I use fresh from the orange used for the juice and lots of it) sugar and salt in a mixing bowl; stir to blend. Using a pastry blender or 2 knives, cut butter into flour mixture until all resembles coarse meal. Combine orange juice with water or use 3 Tbsps orange juice. Add liquid by Tbsp, mixing gently with a fork, just until dough begins to hold together in clumps. If necessary, an extra spoonful of water may be added. Gather dough up and shape into a flat, round disk.
• Chill at least 1 hour.
• On lightly floured surface, roll dough to about 1/8" thickness, in big enough circle to overhang 9" pie plate by almost 2". Ease pastry into pie plate being careful not to stretch it. Fold excess under, crimp decoratively. Prick bottom and sides.
• Freeze about 20 minutes while oven pre-heats to 375°F.
• Bake shell for 15 minutes or until golden brown. Cool on wire rack while you make the filling.
• For the filling:.
• Stir together the sugar and cornstarch in heavy-bottomed 3 quart saucepan. Stir in orange juice and 2 cups of the blueberries. Cook, stirring constantly, over medium-high heat until mixture is thickened and just comes to the boil (7 to 10 minutes). Remove from the heat and gently fold in remaining berries. Mound filling into cooled crust and chill for at least 1 hour before serving.
• For real decadence top with whipped cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
• Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
• Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.