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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry-Orange Pie And Orange Crust

Date Added: January 04, 2014
Great summer treat! Make it the day before and the flavors will blend together!

Ingredients:

3/4 Cup Sugar brown
3 Tablespoons Cornstarch Dissolved In
1/3 Cup Orange Juice
1/4 Cup Orange Juice
7 Cups Fresh Blueberries rinsed and well drained
1 Unit Orange or crust for 9-inch, pie, baked
1 1/4 Cups All-Purpose Flour
1 Teaspoon Orange
1 Tablespoon Sugar brown
1/2 Teaspoon Salt (I used reduced sodium)
1/2 Cup Shortening
1 1/2 Tablespoons Orange Juice
1 1/2 Tablespoons Water
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Directions:

1. FILLING: Stir together sugar and cornstarch in heavy-bottomed 3-quart saucepan.

2. Stir in orange juice concentrate, orange juice and 2 cups of the blueberries.

3. Cook and stir over medium-high heat until mixture in thickened, translucent and just comes to boil, 7 to 10 minutes.

4. Remove from heat and gently fold in remaining blueberries.

5. Mound filling into baked orange pastry crust.

6. Refrigerate at least one hour before serving.

7. Can be made one day ahead. Makes one 9-inch pie, 8 to 10 servings.

8. CRUST: Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend.

9. Using pastry blender or two knives, cut shortening into flour mixture until all resembles coarse meal.

10. 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.

11. If necessary an extra tablespoon water may be added.

12. Gather dough and shape in a flat round disk. Chill at least 1 hour.

13. 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.

14. (A quick, accurate measure can be attained by turning pie plate upside down onto pastry and then adding 2 inches).

15. Ease pastry into pie plate, being careful not to stretch dough and fold pastry under at edge.

16. Crimp decoratively. Pick bottom and sides. Freeze briefly, 15 to 20 minutes.

17. Bake for 15 minutes or until golden brown. Cool on wire rack.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Blueberries, Corn, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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