Blueberry Orange Pie And Orange Crust

Directions

1. FILLING: Stir together sugar and cornstarch in heavy-bottomed 3-qt saucepan. Stir in orange juice concentrate, orange juice and 2 c. of the blueberries. Cook and stir over medium-high heat till mix in thickened, translucent/soft and just comes to boil, 7 to 10 min. Remove from heat and gently mix in remaining blueberries. Mound filling into baked orange pastry crust. Chill at least one hour before serving.
2. Can be made one day ahead.
3. Makes one 9-inch pie, 8 to 10 servings.
4. CRUST: Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend. Using pastry blender or possibly two knives, cut shortening into flour mix till all resembles coarse meal. Combine orange juice with cool water. Add in juice/water by Tbsp., mixing gently with a fork just till dough begins to hold together in clumps. If necessary an extra Tbsp. water may be added. Gather dough and shape in a flat round disk. Refrigerateat least 1 hour.
5. Preheat oven to 375. On lightly floured wax paper roll dough to about 1/8 inch , in big sufficient circle to overhang pie plate by 1 1/2 inches to 2 inches.
6. (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 min. Bake for 15 min or possibly till golden. Cold on wire rack.
7. Makes 1 pie crust.