Blueberry and orange pie recipe

Blueberry and Orange Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Blueberry and Orange Pie recipe is a delightful combination of tangy citrus and sweet berries, making it the perfect dessert for any occasion. The flaky crust encases a luscious filling bursting with juicy blueberries and zesty orange flavors. With just a handful of ingredients and simple steps, this pie is easy to make yet impressively delicious. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat.

Keywords: blueberry, orange, pie, dessert, recipe

Blueberry and orange pie recipe details

Blueberry and orange pie recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

	For the pastry:
150 g	plain flour
1 tsp	orange zest
1 tbsp	sugar
½ tsp	salt
120 g	unsalted butter, softened
3 tbsp	orange juice
	For the Filling:
175 g	sugar
3 tbsp	cornflour
300 ml	orange juice, use reconstituted concentrate if desired
700 g	blueberries, rinsed and drained

Instructions

Pastry:
Mix flour, sugar,salt and zest in a bowl. Cut in the butter until the texture resembles breadcrumbs. Add the orange juice a little at a time, until it begins to come together. Add a little water if necessary. Gather dough together and form into a ball, wrap in cling film and refrigerate for at least an hour.

Preheat oven to Gas Mark 5, 190°C, 375°F. Grease a 9-inch, 22cm pie tin.

Roll out pastry on a lightly floured surface to a circle slightly larger than necessary to fit your tin, preferably between two sheets of parchment. Lift on rolling pin and place in position. Lightly pat into corners and sides. Trim excess to just above rim of tin. Prick the bottom and sides with a fork. Compress pastry rim with a fork to level of tin. Freeze pastry within tin for at least 30 minutes.

Bake for 15-17 minutes, or until golden brown. Remove from oven and allow to cool on a wire rack before filling.

Filling:
Mix sugar and cornflour together in a large saucepan, approx 2.8-3 litres minimum. Add the orange juice and stir to mix. Heat on medium to high and stir throughout. Add about 200g of the blueberries and once the liquid becomes more transparent, cook until it comes to the boil, about 8-10 minutes. Remove from heat and stir in remaining blueberries and allow to cool until lukewarm. Carefully pour or spoon into pie case. Refrigerate for at least an hour, or overnight if wished.

Serve with whipped cream, Greek-style yoghurt or ice cream as wished.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a