Blueberry-Orange Delight Pie

Fresh blueberries stirred into cooked filling just before piling into the crust make this pie rich with flavor. Piecrust dough, cut in diamonds, top the pie edge. Coarse sugar, sprinkled right before serving, adds sparkle and extra sweetness.

Makes 8 servings


  • 1 recipe Pastry for Single-Crust Pie (see below)
  • 2 to 3 teaspoons plus ¹⁄³ cup water, divided
  • 1 ¼ cups granulated sugar
  • ⅓ cup cornstarch
  • 1 tsp orange zest
  • 2 tbsp fresh orange juice
  • 12 cups fresh blueberries, divided
  • Coarse sugar, for garnish


  1. Preheat oven to 375°F. On a lightly floured surface, roll pastry into a 12-inch circle. Fold pastry circle into fourths and transfer it to a 9-inch pie pan. Unfold and ease pastry into pie pan without stretching. Trim pastry to edge of pie pan.
  2. For a decorative edge, gently press trimmings together. Roll pastry to ¹⁄8-inch thickness. Cut pastry into 1-inch-wide strips; cut again diagonally at 1-inch intervals to make diamonds. Lightly brush edge of pastry in pie pan with the 2 to 3 teaspoons water; attach cutouts, slightly overlapping. Prick bottom and sides of pastry with a fork. Bake 15 minutes or until golden. Cool on a wire rack.
  3. Meanwhile, for filling, in a large saucepan combine granulated sugar, cornstarch and orange zest. Stir in orange juice and remaining ¹⁄³ cup water until smooth. Add 5 cups blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir1 minute more. Remove from heat. Stir in 5 more cups blueberries. Spoon filling into piecrust, then top evenly with remaining 2 cups blueberries. Refrigerate for 4 to 24 hours. Before serving, sprinkle with coarse sugar, if desired.

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