Orange Blueberry Pie

This Orange Blueberry Pie is a symphony of flavors, with sweet and tangy notes harmonizing in perfect unison. Fresh blueberries are the star of the show, paired with the brightness of orange zest and juice, all nestled within a flaky, buttery crust and topped with a sweet glaze.

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Crust:
all-purpose flour 2 1/4 cups
cold unsalted butter 1/2 cup
ice water 1/4 cup
salt 1/4 teaspoon
For the Filling:
fresh or frozen blueberries 2 cups
granulated sugar 1 1/2 cups
orange zest 2 tablespoons
orange juice 1/4 cup
cornstarch 2 tablespoons
salt 1/4 teaspoon
large egg 1
grated orange zest 1 tablespoon
For the Glaze:
confectioners’ sugar 2 cups
orange juice 2 tablespoons

Instructions

Preheat your oven to 375°F (190°C).

To make the crust, in a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Divide the dough in half, shape each half into a disk, and wrap each in plastic wrap.

Refrigerate for at least 1 hour.

On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish, trimming any excess crust from the edges.

Crimp the edges to form a decorative border.

In a separate bowl, whisk together the blueberries, granulated sugar, orange zest, orange juice, cornstarch, and salt.

Arrange the blueberry mixture in the pie crust.

Roll out the second dough disk to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.

Place the strips on top of the pie, weaving them into a lattice pattern.

Trim the strips and press the edges of the lattice to seal.

Brush the lattice top with the beaten egg and sprinkle with grated orange zest.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool completely on a wire rack.

To make the glaze, whisk together the confectioners’ sugar and orange juice until smooth.

Drizzle the glaze over the cooled pie before serving.

Notes

Make sure to chill the dough for at least an hour to allow the gluten to relax, making the dough easier to roll out.

If you’re worried about the crust being too thick, aim for a thickness of about 1/16 inch, but be careful not to make it too thin or it’ll break easily.

When arranging the blueberry mixture in the pie crust, be gentle to avoid crushing the berries.

To get a beautifully flaky crust, keep the butter cold and handle the dough as little as possible.

Don’t overfill the pie crust, leaving about 1 inch of space between the filling and the top crust to allow for expansion during baking.

If you’re new to making a lattice-top crust, start with a simple weave pattern and adjust as needed to ensure the strips are evenly spaced.

Let the pie cool completely before serving to allow the filling to set and the flavors to meld together.

The glaze is optional, but it adds a lovely sweetness and a pop of orange flavor to the pie.