Blueberry-Orange Pie

Blueberries – Two pies for you to bake

Blueberries are perennial flowering plants of the genus Vaccinium (a genus which also includes cranberries and bilberries), with indigo-colored berries. Species in the section Cyanococcus are the most common fruits sold as “blueberries” and are native to North America (commercially cultivated highbush blueberries were not introduced into Europe until the 1930s).

Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries, which in turn may be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods, and cereals.

Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry wine is made from the flesh and skin of the berry, which is fermented and then matured; usually the lowbush variety is used. Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber (table).[24] One serving provides a relatively low glycemic load score of 4 out of 100 per day.

Blueberry-Orange Pie
10 servings

2-1/2 cups of fresh blueberries (see note)
1 tablespoon cornstarch
1 1/2 teaspoons of lemon juice
1/8 cup of water
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons orange juice concentrate
1/2 cup orange juice
Orange pastry crust or single crust for 9 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 tablespoon orange juice
2 tablespoons cold water

1. For the fruit, on medium low, cook 2 1/2 cups of fresh blueberries, 1 tablespoon of corn starch, 1 1/2 teaspoons of lemon juice and 1/8 cup of water until thick and clear. Let cool completely.
2. Stir together sugar and cornstarch in heavy-bottomed 3-quart saucepan. Stir in orange juice concentrate, orange juice and half of the blueberries. Cook and stir over medium-high heat until mixture is thickened, translucent and just come to a boil, 7-10 minutes. Remove from heat and gently fold in remaining blueberries.
3. Mound filling into baked pastry shell. Refrigerate at least one hour before serving. Can be made one day ahead.
How to make the Orange Pastry Crust
Combine first four ingredients in a mixing bowl and 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, extra tablespoon water may be added. Gather dough and shape into a ball.

Pre-heat oven to 375 degrees. On lightly floured wax paper, with lightly floured rolling pin, roll dough to about 1/8 thick, in big enough circle to overhang pie plate by about 1 1/2 inches. (A good measure is turning pie plate upside down onto pastry.) Ease into pie plate, being careful not to stretch dough. Prick bottom and sides. Bake for 15 minutes or until golden brown. Cool on wire rack.
Recipe adapted from Northwest Blueberries.
Recipe note: Substitute 2 cans blueberries, drained, for the cooked fresh fruit.

Blueberry Raspberry Deep-Dish Pie

Blueberry Raspberry Deep-Dish Pie
Makes 8 to 12 servings.

1 cup yellow cornmeal
1 cup plus 3 tablespoons flour
3 tablespoons plus 3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup milk
3 (6-ounce) packages of blueberries, rinsed and drained
2 (6-ounce) packages of raspberries, rinsed and drained
3 tablespoons flour
1 teaspoon grated lemon zest

Preheat oven to 350 degrees. In a large bowl, stir together the cornmeal, 1 cup flour, 3 tablespoons sugar, baking powder and salt. Cut in butter with pastry blender or two knives until the mixture reaches the consistency of small peas. Add milk, and stir lightly until just combined. Gather into large ball. Divide ball in half. Pat each half into flat circle, wrap in plastic and chill.

On lightly floured surface with a lightly floured rolling pin, gently roll out dough to a 12-inch circle. Gently fit into 9-inch-deep pie pan. Roll out remaining dough for top crust and set aside.

In a large bowl, gently toss blueberries and raspberries together with 3/4 cup sugar, 3 tablespoons flour and lemon zest. Turn into prepared pie crust bottom. Brush rim of bottom crust lightly with water. Put pie crust top in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust. Place in preheated oven and bake until golden brown and bubbly, about 50 minutes to an hour. Let cool on rack. Serve warm or cold.

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