This orange blueberry pie is a delicious, summery dessert that is perfect for any occasion! The orange and blueberry flavors compliment each other perfectly, and the flaky pie crust is the perfect vessel for this delicious filling. This recipe is easy to follow and yields a beautiful and delicious pie that will be sure to impress your guests!
- 3 eggs, 3 tablespoons orange juice, 1 cup water, ½ cup white sugar, 1 pinch salt, 1 (3 ounce) package orange flavored Jell-O® mix, 1 (9 inch) pie crust, baked, 1 ½ teaspoons orange zest, 1 pint fresh blueberries
1. Slightly beat egg yolks and set them aside.
2. Combine the egg yolks, 1 cup of water, and 1/4 cup sugar in a saucepan over low heat. Cook and stir the mixture until it is slightly thickened, then remove from heat.
3. Add gelatin to the pan and stir until it is dissolved, then add 1/2 cup water, orange zest, and orange juice. Chill the mixture until it is slightly thickened.
4. Beat egg whites and salt together in a separate bowl until they are foamy, then gradually beat in 1/4 cup sugar until stiff peaks are formed. Fold this into the thickened gelatin mixture gently until well blended.
5. Fold 1 1/2 cups blueberries into the mixture, then spoon it all into the baked pie crust shell carefully so as not to disturb the crust too much. Chill the pie again until firm before serving (at least 2 hours).
6. To serve: Whip whipping cream in a separate bowl until soft peaks form, then top individual servings of pie with whipped cream and remaining blueberries
- Calories: 220
- Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 210 mg
- Potassium: 140 mg
- Carbohydrates: 34 g
- Fiber: 1 g
- Sugar: 20 g
- Protein: 3.5
Is it better to use flour or cornstarch for blueberry pie?
There are a few reasons why cornstarch is generally better than flour for thickening blueberry pie filling (or any other kind of fruit pie filling). For one thing, cornstarch requires less volume to achieve the same thickness as flour. This means that you can use less of it overall, which can be helpful in keeping the final product from being too dense or heavy. Additionally, cornstarch breaks down more slowly than flour when heated, so it helps to keep pies from becoming overcooked and mushy. Finally, because it doesn’t contain gluten, cornstarch won’t make the filling overly chewy or gummy the way flour can.
In short, if you’re looking for a light, smooth textured pie filling with just the right amount of body and sweetness, cornstarch is probably your best bet. However, there are a few things to keep in mind when using it. First of all, don’t forget to add acidity – either in the form of lemon juice or another acidic ingredient – as this will help to balance out the sweetness of the berries and prevent them from tasting flat. Secondly, be sure not to over-mix the filling once everything is added together; just stir until everything is evenly combined and then stop. Over-mixing will cause unnecessary bubbles and make for a less attractive final product.
Should I blind bake a berry pie?
If you’re making a berry pie, you should definitely blind bake the crust. If you don’t, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You’ll be left with a pie that has a “soggy bottom” (it tastes just as bad as it sounds).
So how do you blind bake a crust? It’s actually pretty easy. First, preheat your oven to 375 degrees F. Then, line your pie dish with parchment paper or foil, and fill it with dried beans or pie weights. This will help to keep the crust from shrinking or bubbling up as it bakes.
Bake the crust for 20 minutes, then remove it from the oven and let it cool before adding your filling.
How do you thicken a pie filling?
When it comes to thickening a fruit pie filling, there are several options to consider. The most common methods include using flour or cornstarch, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
One of the key things to keep in mind when thickening a pie filling is that you need to add the thickener gradually. If you add too much at once, it can make the filling overly gummy or dense. Start by adding just a tablespoon or two and then go from there until you reach the desired consistency.
Another thing to keep in mind is that different thickeners will produce slightly different results. Flour and cornstarch are both fairly neutral in taste and will produce a fairly clear filling once cooked. Tapioca and arrowroot tend to be a bit more opaque, while potato starch will give the filling a slight starchy flavor. Choose whichever one you prefer based on your preferences or what pairs best with the flavors in your pie.
How do you thicken blueberry pie filling?
There are several options to consider when thickening a fruit pie filling. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. When using flour or cornstarch, it is important to cook the mixture before adding the thickener, as this will help prevent lumps from forming. Tapioca and arrowroot can be added directly to the mixture, but should be stirred in well to avoid clumping. Potato starch should be dissolved in water before being added to the mixture.
How can I thicken my blueberry filling?
One way to thicken a blueberry filling is by adding cornstarch. When substituting cornstarch for flour in a mix, it will add a thicker, more jelly-like consistency to the filling. You can replace 1/2 cup of flour with a few tablespoons of cornstarch. Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. The more cornstarch you use, the firmer your filling will be.