How To make Blueberry Orange Pie and Orange Crust
** BLUEBERRY-ORANGE PIE ** 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
1 recipe Orange pastry crust or crust for 9-inch -- pie,
baked ** 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
FILLING: 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 in thickened, translucent and just comes to boil, 7 to 10 minutes. Remove from heat and gently fold in remaining blueberries. Mound filling into baked orange pastry crust. Refrigerate at least one hour before serving. Can be made one day ahead. Makes one 9-inch pie, 8 to 10 servings. CRUST: 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 all 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 water may be added. Gather dough and shape in a flat round disk. Chill at least 1 hour. Preheat oven to 375. On lightly floured wax paper roll dough to about 1/8 inch , in big enough circle to overhang pie plate by 1 1/2 inches 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. Pick bottom and sides. Freeze briefly, 15 to 20 minutes. Bake for 15 minutes or until golden brown. Cool on wire rack. Makes 1 pie crust. Typed by Ethel Snyder <essie49@juno.com> Date: July 27, 1997
How To make Blueberry Orange Pie and Orange Crust's Videos
EASY No Bake Blueberry Orange Creme Brulee Recipe!! The Best Creme Brulee!!
FULL RECIPE HERE:
Love classic creme brulee? You HAVE to try this no-bake creme brulee recipe with orange zest and home-made blueberry jam. The flavor combination is simply incredible! It's one of the best creme brulee recipes I've ever tried!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Blueberry Orange Cake by Homaetery
Blueberry Orange Cake by Homaetery
#blueberrycakerecipes#
#blueberrycaketasty#
#blueberrycake#
------------------------------------
-----------------------------------
------------------------------------
Recipe:
Blueberry Orange Cake
-------------------------------------
-------------------------------------
-------------------------------------
Ingredients:
• 5 eggs
• 1 cup sugar
• 1 cup oil
• 2 teaspoon baking powder
• 2 cups all-purpose flour
• ½ cup fresh orange juice
• 1 tablespoon orange zest
• ¼ cup blueberry pie filling
• Blueberry pie filling for topping as required
• Sweetened whipped cream 500 ml or as required
• ¼ cup milk if required
Preparation:
• Whisk together eggs, oil, sugar, flour, and baking powder.
• Add milk if the mixture is too thick.
• Divide the mixture in half.
• Add orange juice and zest to the half mixture and add pie filling in another half mixture of cake.
• Mix well and pour into pans.
• Now bake at 180°C for 15-20 minutes.
• Cool completely. Cut both cakes in the half.
• Now, place one layer of orange cake on a serving platter.
• Top it with whipped cream.
• Place another layer of blueberry cake and top with whipped cream.
• Repeat the steps and equally spread the whipped cream around the sides and on the top of the cake.
• Top the cake with blueberry pie filling and refrigerate for 2-3 hours before serving.
How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell
It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
ORDER THE BOOK ON PIE ►►
RECIPES IN THIS EPISODE:
All Buttah Pie Dough:
Roasted Blueberry Pie:
Peach Butter Slab “Hydrangea” Pie:
Black Bottom Cherry Sunflower Pie:
Epic Single Crust Apple Pie:
Apple Dumplings:
Concord Grape Meringue Pie:
Apple Cranberry Swirl Pie:
Jammy Hand Pies:
Pineapple Tarte Tatin:
Streusel for Pies:
Also featured in this video
GIR Silicone Spatulas (Set of 2):
LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Recipe for Blueberry-Orange Cheesecake
Crust:
2 cups Wholewheat graham crackers pieces
3 Tbls coconut sugar
1/4 cinnamon ( optional)
Pinchof salt
6 Tbls unsalted melted butter
2 Tbls Olive oil
Filling:
8 ounces cream cheese ( at room temperature)
1/3cup monk fruit sugar
2 eggs ( room temperature)
1 Teaspoon lemon juice
1 Teaspoon orange juice
1 Teaspoon orange zest
1 Teaspoon vanilla extract
Blueberry topping:
1 1/2 cup fresh blueberries
1/2 cup water
1/2 cup monk fruit sugar
1 1/2 cornstarch whisked with 2 tablespoons water
1. Preheat oven 325 F and have ready a 9-inch pie pan
Add grahams crackers to food processor and process until a consistency of coarse flour. Combine remaining ingredients and mix well. Pour mixture into the pie pan, firmly press to create an even crust. Bake for 8 minutes and let it cool completely.
2. Using electric mixer, beat eggs, cream cheese and sugar until light and fluffy, about 2min. Ad lemon juice, orange juice, vanilla and mix until smooth and creamy.
3. Pour the filling into the crust and bake 25 minutes until custard is set. Let it cool for about 40 min.
4. Meanwhile, in the sauce pan combine blueberries, sugar and water, over medium heat bring to a boil. Reduce the heat, cover and let it simmer for about 5 minutes. Add cornstarch mixture and constantly stirring bring to a boil, keep stirring until it thickens. Let it cool until lukewarm. Scoop the berry topping over the custard. Refrigerate at least 1 hour.
Enjoy!
ORANGE PIE WITH BLUEBERRIES RECIPE
BLUEBERRY ORANGE BREAD - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making BLUEBERRY ORANGE BREAD. This is an old fashion blueberry orange bread recipe and one old elders would serve with your meal or on it's own.
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
2 cups all-purpose flour ½ cup sugar
1½ tsp baking powder ½ tsp baking soda
1 tsp sea salt ¼ cup butter
¾ to 1 cup orange juice 1 tbsp orange zest
1 large egg 1 cup blueberries, fresh or frozen
Method:
In a large bowl, sift dry ingredients, cut in butter until mixture is course and crumbs. Then crack egg in bowl, whisk and combine orange juice and zest. Pour into dry ingredient’s mix enough to dampen mixture, THEN DUST BLUEBERRIES with a teaspoon of flour to coat berries. Then carefully fold in blueberries so they don’t release the blue juice through the mixture.
Grease a bread pan and place a piece of parchment paper on the bottom, scoop batter into pan and spread out to corners and sides.
Preheat oven to 350ºF and bake blueberry orange bread for 45 minutes to one hour, or until toothpick clean and golden brown.
Then remove from oven let rest for 15 minutes or room temperature before slicing.
ORANGE BUTTER SPREAD
Recipe:
2 tbsp soft margarine or butter 1 tbsp orange juice
2 or 3 grates of orange zest
Method:
Mix together all ingredients into a small bowl, after you slice your blueberry orange bread serve orange butter spread over each slice.
Serve blueberry jam, and hot cup of tea.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!