The orange blueberry pies are no less than a dream. The pastry dough comes with the blueberry zest and the orange sprinkling over it takes the recipe to a completely new level.
However, the best thing about this recipe is the way in which blueberries find their way outside the pastry shell.
Cooking Time: About 2 hours 30 minutes
- ORANGE CREAM CHEESE CUSTARD
- 2½ teaspoons (1 envelope) unflavored gelatin
- ½ cup sugar
- 1 cup fresh orange juice
- 12 ounces (1½ cups) cream cheese, at room temperature
- 2 tablespoons grated orange zest
- 2 tablespoons orange liqueur (optional)
- 2 cups fresh or frozen blueberries, 8 to 10 ounces (it is not necessary to thaw
- frozen berries)
- ⅓ cup water
- ⅓ cup sugar
- 1 tablespoon grated orange zest
- 1½ tablespoons cornstarch
- 2 tablespoons water
- Form and bake the crumb crust as directed in the recipe.
- Chill it completely before filling.
- To make the custard, whisk together gelatin and sugar in a large bowl.
- Bring the orange juice to a boil in a small saucepan.
Tip: You can also use orange zest as an alternative to orange juice.
- Then pour the boiled orange juice over the gelatin mixture and stir until the sugar dissolves.
- Let it stand for about 5 minutes, stirring occasionally.
- Add the cream cheese and orange zest and whisk or beat until smooth; a hand-held rotary beater or electric mixer on low speed is useful for this. If you wish, stir in the orange liqueur.
- Pour into the prepared crust and refrigerate until set, about 2 hours, or overnight if desired.
Making the Blueberry Topping:
- In a medium saucepan, combine the blueberries, water, sugar, and orange zest.
- Bring to a boil over medium-high heat.
- Then reduce the heat and simmer gently for about 3 minutes; the berries should soften slightly, and some of their skins will pop.
- In a small bowl, mix the cornstarch and water, and add it into the berries.
- Simmer for about 1-minute longer, constantly stirring, until slightly thickened.
- Remove from the heat and set aside to cool until tepid.
- Spoon the berries over the custard and refrigerate for at least 1 hour before serving.
This recipe is best made a day ahead.