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1
FILLING: Stir together sugar and cornstarch in heavy-bottomed 3-qt saucepan.
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2
Stir in orange juice concentrate, orange juice and 2 c. of the blueberries.
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3
Cook and stir over medium-high heat till mix in thickened, translucent/soft and just comes to boil, 7 to 10 min.
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4
Remove from heat and gently mix in remaining blueberries.
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5
Mound filling into baked orange pastry crust.
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6
Chill at least one hour before serving.
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7
Can be made one day ahead.
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8
Makes one 9-inch pie, 8 to 10 servings.
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9
CRUST: Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend.
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10
Using pastry blender or possibly two knives, cut shortening into flour mix till all resembles coarse meal.
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11
Combine orange juice with cool water.
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12
Add in juice/water by Tbsp., mixing gently with a fork just till dough begins to hold together in clumps.
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13
If necessary an extra Tbsp.
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14
water may be added.
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15
Gather dough and shape in a flat round disk.
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16
Refrigerateat least 1 hour.
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17
Preheat oven to 375.
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18
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.
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19
(A quick, accurate measure can be attained by turning pie plate upside down onto pastry and then adding 2 inches).
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20
Ease pastry into pie plate, being careful not to stretch dough and fold pastry under at edge.
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21
Crimp decoratively.
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22
Pick bottom and sides.
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23
Freeze briefly, 15 to 20 min.
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24
Bake for 15 min or possibly till golden.
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25
Cold on wire rack.
