New Twist Adds Zest To Classic Pie

Blueberry-Orange Pie is an old-fashioned favorite with a fresh orange twist. This delectable summer recipe combines fresh blueberries and frozen orange juice concentrate to create a memorable dessert for family and friends.

Blueberry-Orange Pie Recipe

from Northwest Blueberries.

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

Orange Pastry Crust (recipe follows) or single crust for 9-inch pie, baked

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 is thickened, translucent and just comes to a boil, 7 to 10 minutes.

Remove from heat and gently fold in remaining blueberries. Mound filling into baked crust (see recipe below). Refrigerate at least 1 hour before serving. Can be made 1 day ahead.

Yield: 1 (9-inch) pie, or 8 to 10 servings.

Nutrition information per serving: 369 calories, 3 grams protein, 14 grams fat (34 percent fat calories), 61 grams carbohydrate, 142 milligrams sodium, no cholesterol, 4 grams fiber.

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

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 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 of water may be added. Gather dough and shape in a flat, round disk. Chill at least 1 hour.

Preheat oven to 375 degrees. On lightly floured wax paper, roll dough to about 1/8-inch thick, in large enough circle to overhang pie plate by 1-1/2 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. Prick bottom and sides. Freeze briefly, 15 to 30 minutes. Bake for 15 minutes or until golden brown. Cool on wire rack.

Yield: 1 pie crust.