Orange Blueberry Pie

Orange Blueberry Pie

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

Servings: 4-6


  • 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)

Blueberry Topping:

  • 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.