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
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Today we’re taking inspiration from lush, late summer Maine blueberries and one of my most memorable dinner party desserts (tune in for the story!) to create a scone that is nostalgic and exotic all at once.
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Today Lets Make Blueberry Orange Blossom Scones????????????
Blueberry Orange Blossom Scones???????????? — Today we’re taking inspiration from lush, late summer Maine blueberries and one of my most memorable dinner party desserts (tune in for the story!) to create a scone that is nostalgic and exotic all at once. These delightfully flakey and buttery baked treats are bursting with molten fruit and a touch of orange blossom water to make them extra special. Once you own the orange blossom water, add a splash to iced tea! A drip over yogurt! A spoonful to salad dressing! And definitely as flavoring for sweet icing to drizzle overtop some truly irresistible scones.
Woow Ingredible Creamy tart with blueberries and fine orange flavor
Creamy tart with blueberries and fine orange flavor !
#dessert #blueberries #einfachbacken
Ingredients (for 6-8 servings):
for the butter crust:
200g wheat flour
90g of butter
60g of sugar
1 egg
a pinch of salt
zest of 1 orange (or lemon)
for the filling:
350g blueberries
300g Greek yogurt (or sour cream)
50ml whipped cream
80g of sugar
15g / (1 tablespoon) corn starch
1 teaspoon of vanilla extract
* If you don't have corn starch, you can replace it with the same amount of flour.
* Arrange the dough in a baking form with a diameter of 26 cm. Prick the entire surface and edges with a fork.
* If you find it difficult to stretch the tart with your hands into a baking form, you can stretch the dough with a rolling pin with a diameter of approx. 30 cm then transfer it to the baking form.
* If you have time, put the baking form with the butter top in the fridge for at least 30 minutes, if not, you can bake it at once, but be sure to put a baking sheet over the dough on which to pour weight, such as rice , wheat, peas, so that the tart does not come off the edges.
* Bake the butter crust in the oven preheated up/down at 180 degrees for 12-15 minutes. Then remove the butter crust from the oven, arrange the blueberries on the base, pour the liquid mixture on top and return the tart to the oven for another 25 minutes.
* Serve the creamy blueberry tart completely cooled with a tasty and aromatic tea or coffee.
Enjoy your meal!
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