Blueberry Orange Pie

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Author: yumenjoy
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Comments: 17
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Overall Rating: 4.8 / 5.0
Blueberry Orange Pie
⏱️ cook time 1 hour 25 minutes
🍽️ servings 8
⚡ Difficulty medium

intro

Bright, tangy-sweet blueberry orange pie with a flaky buttery crust, balancing juicy summer blueberries and bright zesty orange for a vibrant, crowd-pleasing baked treat.

Ingredients

Fresh blueberries 600g (4 cups, rinsed and patted dry)
Navel oranges 2 medium (yields 2 tbsp zest + 60ml/¼ cup fresh juice)
All-purpose flour 315g (2 ½ cups)
Cold unsalted butter 226g (1 cup, cut into 1cm/½-inch cubes)
Granulated sugar 155g (¾ cup + 1 teaspoon, divided)
Cornstarch 24g (3 tablespoons)
Fine sea salt 5g (1 teaspoon, divided)
Ice cold water 90ml (6 tablespoons)
Large egg 1 count, beaten (for egg wash)
Pure vanilla extract 5ml (1 teaspoon)

Steps

1

Prep flaky pie crust

In a large food processor, combine 315g (2 ½ cups) all-purpose flour, 25g (2 tablespoons) granulated sugar, and 2.5g (½ teaspoon) fine sea salt. Add 226g (1 cup) cold cubed unsalted butter, pulse 8-10 times until the mixture forms coarse crumbs with pea-sized butter pieces. Drizzle in 90ml (6 tablespoons) ice water 1 tablespoon at a time, pulsing just until the dough clumps together when squeezed. Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before rolling.

Step 1
step1：Prep flaky pie crust
2

Roll bottom crust layer

After chilling, place one dough disc on a lightly floured work surface. Roll from the center outward to form a 30cm (12-inch) circle that is 3mm (⅛-inch) thick. Gently lift the dough and drape it over a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any excess dough overhang to 2.5cm (1 inch) beyond the dish rim, then return the lined dish to the refrigerator to chill for 15 minutes while you prepare the filling.

Step 2
step2：Roll bottom crust layer
3

Mix fruit filling

In a large mixing bowl, toss together 600g (4 cups) rinsed, dried fresh blueberries, 2 tablespoons orange zest, 60ml (¼ cup) fresh orange juice, 5ml (1 teaspoon) vanilla extract, 125g (½ cup + 2 tablespoons) granulated sugar, 24g (3 tablespoons) cornstarch, and the remaining 2.5g (½ teaspoon) fine sea salt. Stir gently until all blueberries are evenly coated, then let the mixture rest for 10 minutes to allow the cornstarch to absorb excess fruit liquid.

Step 3
step3：Mix fruit filling
4

Assemble the pie

Remove the chilled crust-lined pie dish from the refrigerator, and pour the rested blueberry orange filling evenly into the crust, spreading it into a smooth layer. Roll the second chilled dough disc into a 28cm (11-inch) circle that is 3mm (⅛-inch) thick. Drape it over the top of the filling, then trim the top crust overhang to match the bottom crust. Crimp the edges of the two crusts together tightly with your fingers or a fork to seal, then cut 4 small 2.5cm (1-inch) slits in the top crust to allow steam to escape during baking. Brush the entire top crust and crimped edges with the beaten egg, then sprinkle with the remaining 5g (1 teaspoon) of granulated sugar for a crisp, shiny finish.

Step 4
step4：Assemble the pie
5

Bake until bubbly

Preheat your oven to 200°C (400°F). Place the assembled pie on a rimmed baking sheet to catch any bubbling drips, then bake on the middle oven rack for 25 minutes. Reduce the oven temperature to 190°C (375°F), and continue baking for an additional 30-35 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the top slits. If the crust edges brown too quickly, cover them with a strip of aluminum foil halfway through the second baking stage to prevent burning.

Step 5
step5：Bake until bubbly
6

Cool and set pie

Once baked, remove the pie from the oven and transfer it to a wire cooling rack. Let it cool completely at room temperature for a minimum of 3 hours (or up to overnight in the refrigerator) to allow the filling to set fully before slicing. Serve at room temperature or slightly warmed, optionally topped with a dollop of freshly whipped cream.

Step 6
step6：Cool and set pie

Tips

1.Keep all butter and water for the pie crust ice-cold; warm butter melts too quickly during baking and will produce a tough, dense crust instead of light, flaky layers.
2.Do not skip the full 3-hour room-temperature cooling period; slicing the pie while warm will cause the fruit filling to run, rather than holding a clean, firm slice shape.
3.If using frozen blueberries, do not thaw them before mixing into the filling; add 1 extra tablespoon (8g) of cornstarch to absorb extra liquid released as the berries bake.

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Blueberry Orange Pie:Frequently Asked Questions

1.Can I use frozen blueberries instead of fresh for this pie? ▾
You absolutely can use frozen unsweetened blueberries if fresh aren’t in season—no need to thaw them first! Toss frozen berries with an extra 1 tablespoon of all-purpose flour to absorb excess released juice as they bake, and add 5 to 10 minutes to your total bake time to make sure the filling sets fully. Skip pre-sweetened frozen berries to avoid an overly cloying final pie.
2.Why does the recipe call for cold unsalted butter for the crust? ▾
Cold unsalted butter is the secret to that signature shatteringly flaky, buttery crust! As the pie bakes, the cold butter bits melt and release steam, creating tiny, light, flaky layers in the dough. Using unsalted butter also lets you control exactly how much salt goes into your crust, so you don’t end up with an overly salty bite that clashes with the bright fruit filling.
3.How do I keep my blueberry orange pie filling from turning out runny? ▾
Runny filling is one of the most common pie mishaps, but it’s easy to avoid. First, don’t skimp on the measured all-purpose flour tossed with your blueberries and orange—it acts as a reliable thickener. Let the pie cool completely for 3 to 4 full hours after baking before slicing; the filling continues to set as it cools, even if it looks jiggly right out of the oven.
4.What parts of the navel oranges do I use in this recipe? ▾
For the brightest, most balanced orange flavor, you’ll use two parts of the navel orange: freshly grated zest (the bright outer peel, avoid the bitter white pith underneath) and 2 to 3 tablespoons of fresh-squeezed juice. Toss both directly with your blueberry filling to amp up that zesty note that cuts through sweet berries and buttery crust perfectly.
5.Can I make the all-butter pie crust ahead of time? ▾
Absolutely—making crust ahead is a huge time-saver for potlucks and holiday gatherings. You can wrap the tightly disked homemade crust in plastic wrap and store it in the fridge for up to 3 days, or freeze it for up to 3 months. Let chilled crust rest on the counter for 10 to 15 minutes before rolling so it doesn’t crack as you shape it.
6.Do I need to blind bake the crust for this blueberry orange pie? ▾
For a standard double-crust version of this pie, you don’t need a full blind bake. If you opt for a single-crust, open-top design, I do recommend a partial blind bake: line the crust with parchment, fill with pie weights, and bake at 400°F for 10 minutes before adding filling to prevent a soggy bottom crust.
7.How much granulated sugar should I use if my blueberries are extra ripe and sweet? ▾
The recipe’s base granulated sugar measurement is calibrated for ripe, peak-season summer blueberries, but it’s easy to tweak. If your berries taste extra sweet (or you prefer a tarter pie), cut the sugar by 2 to 3 tablespoons. Always taste a small handful of your berries before mixing the filling to adjust sweetness to match your preference.
8.Can I add extra spices or mix-ins to the blueberry orange filling? ▾
The blueberry and orange pairing is beautifully bright on its own, but small add-ins work great if you want extra depth. A ¼ teaspoon of ground cinnamon, a tiny pinch of nutmeg, or a tablespoon of finely chopped crystallized ginger complement the flavors beautifully—just skip heavy, strong spices that will overpower the delicate, fresh citrus and berry notes.
9.How do I keep the top crust from getting too dark while the pie bakes? ▾
If you notice the edges or top of your crust browning too quickly before the filling is bubbly and fully cooked, tent the pie loosely with a sheet of aluminum foil partway through baking. I usually check the crust at the 30-minute mark, and add the foil shield if the crust is already deep golden brown to prevent burnt, bitter edges.
10.How long will this homemade blueberry orange pie stay fresh after baking? ▾
Properly stored, this pie will stay fresh for 3 to 4 days. You can cover it loosely with plastic wrap and keep it at room temperature for the first 24 hours (the crust stays flakiest this way), then move it to the refrigerator for the remaining time. Let chilled slices sit at room temp for 10 minutes before serving for the best flavor.
11.Can I use store-bought pie crust instead of making it from scratch? ▾
You absolutely can swap in a good-quality store-bought all-butter pie crust if you’re short on time—no judgment! Look for a crust that lists butter as a primary fat for the closest flavor and texture to homemade, and roll it slightly thinner than it comes in the package to match that delicate, flaky from-scratch bite.
12.Why does my pie crust shrink away from the pan when I bake it? ▾
Crust shrinkage almost always stems from two easy-to-fix issues: overworking the dough, which develops too much gluten that pulls back as it bakes, or not chilling the shaped crust in the pie plate for 20 to 30 minutes before adding filling and baking. Chilling lets gluten relax and butter firm up, so your crust holds its shape perfectly.
13.Do I need to cut vents in the top crust before baking? ▾
Yes, always cut 4 to 5 small slits or decorative cutouts in the top crust before baking! These vents let built-up steam escape from the bubbling blueberry orange filling as the pie cooks. Without vents, steam gets trapped under the crust, which can cause filling to bubble out messily around the edges, or create a soggy, separated top crust.
14.Can I freeze the assembled, unbaked pie to bake later? ▾
You can absolutely freeze an assembled, unbaked blueberry orange pie for up to 3 months. Wrap it tightly in two layers of plastic wrap and one layer of aluminum foil to prevent freezer burn, and bake it directly from frozen—no thawing needed—adding 15 to 20 minutes to your total bake time, until filling is bubbly and crust is golden.
15.What’s the best way to serve this blueberry orange pie? ▾
This pie is delicious served slightly warm or at room temperature, and it pairs beautifully with a dollop of lightly sweetened freshly whipped cream (stir in a tiny pinch of orange zest for extra flair) or a scoop of vanilla bean ice cream. Skip heavy, rich sauces that will cover up the bright, tangy-sweet balance that makes this pie special.
16.How do I tell when the pie is fully done and ready to come out of the oven? ▾
You’ll know the pie is perfectly done when three key signs line up: the crust is a deep, even golden brown all over, the blueberry orange filling is bubbling actively up through the top vents (not just simmering around the edges), and the filling hits 200°F on an instant-read thermometer. Remember, it will set fully as it cools!

Comments (17)

2 days ago

OMG I made this for my family’s Sunday dinner last night and every single person went back for seconds! The orange zest cuts the blueberry sweetness so perfectly, I was worried it would be too tart but it’s *chef’s kiss*. My 7 year old asked if we can have this for his birthday instead of cake. SO good.

yesterday

Wait did you use fresh or frozen blueberries? I only have frozen in my freezer right now and I’m making this for a potluck this weekend!

yesterday

Great question! Frozen blueberries work perfectly here, just toss them with an extra 1 tsp of cornstarch to account for the extra moisture when they thaw. So glad your family loved it, MamaBakes2024!

1 week ago

Game changer! I brought this to my neighborhood block party last weekend and it was the first dessert gone. The flaky crust paired with that bright blueberry orange filling? People were asking me for the recipe before I even finished my first slice. 10/10 will make again for Thanksgiving this year.

5 days ago

Did you make the crust from scratch per the recipe or use store bought? I’m terrible at making pie crust from scratch lol

3 days ago

No shame in a store bought crust shortcut! A good quality refrigerated pie crust will work beautifully here if homemade crust feels too tricky. We’re just happy you loved the filling!

3 days ago

Really tasty flavor combo, but my filling came out a little runny when I pulled it out of the oven. I followed the measurements exactly, so I’m not sure what went wrong? Still ate half the pie with my partner last night though, the flavor is unmatched.

2 days ago

Oh I had that happen too! Turns out I cut into it way too soon after taking it out, you gotta let it cool the full 2 hours like the recipe says so the filling sets. Total facepalm moment for me.

yesterday

MountainCook82 is exactly right! The filling needs that full cool down time to set up properly, even if it looks jiggly right out of the oven. If you’re at high altitude, you can also add an extra 1/2 tsp cornstarch to help it firm up faster!

5 days ago

Wait, medium difficulty? I’m a total beginner baker and I pulled this off no problem for my roommate’s birthday! The orange glaze on top? *Chef’s kiss* I added a little extra orange zest to the whipped cream I served with it and everyone lost their minds. Will 100% be adding this to my regular rotation.

3 days ago

How long did it take you total? I only have a tiny toaster oven in my dorm, I’m wondering if I can adjust the temp to make it work?

2 days ago

Love that beginner bakers are nailing this! For a toaster oven, drop the temp by 25 degrees and keep a close eye on the crust after the 50 minute mark to make sure it doesn’t burn. Total time should be almost the same as the recipe states!

2 weeks ago

I was skeptical about orange in blueberry pie at first, y’all. I’m a classic blueberry pie purist! But my sister talked me into trying this for our church potluck and I’m a convert. The citrus doesn’t overpower the blueberries at all, it just makes them taste brighter. My grandma even asked for the recipe, which is the highest honor possible tbh.

1 week ago

Same! I was so worried the orange would be weird but I made it last week and I can never go back to regular blueberry pie now. The little hint of vanilla in the crust too? Ugh so good.

1 week ago

There’s no higher praise than a grandma-approved recipe! So glad you gave the orange twist a chance, it’s our favorite way to elevate regular blueberry pie.

yesterday

Made this yesterday for my kid’s soccer team snack after the game and all the parents were begging for the link. I used a mix of wild blueberries and regular blueberries and it was chef’s kiss. Perfect amount of sweetness, not cloying at all.

30 minutes ago

The wild blueberry mix sounds incredible! What a fun post-game treat, so happy the team and parents loved it!

2 hours ago

Took me a little longer than the 1hr25m cook time because I had to chase my toddler around while making it, but worth every second. My kids ate slices for breakfast this morning and didn’t even complain that there was fruit in it. Win for mom!

30 minutes ago

Relatable! I had to pause mid-crust making to break up a Lego fight between my boys and still turned out great. Kids will eat anything with enough sugar, am I right?

3 days ago

This was so good! I added a little cinnamon to the filling like I do with all my fruit pies and it paired so nicely with the orange. Would highly recommend that tiny tweak if you’re a cinnamon fan like me.

2 days ago

The cinnamon addition sounds delicious! We love hearing about fun little customizations people make to the recipe, thanks for sharing that tip!

5 days ago

The flavor was great but my crust got way too brown around the edges before the filling was done baking. I had to wrap the edges in foil halfway through but they were already pretty dark. Any tips for next time?

3 days ago

So sorry the crust browned too fast! Next time, wrap the edges in foil before you even put the pie in the oven, then remove the foil for the last 15 minutes of bake time to get that perfect golden crust without burning. Hope that helps for next time!

1 week ago

Made this for a date night in with my partner and we ate the entire thing in one sitting. No regrets. Served it with a scoop of vanilla bean ice cream on top and it was literally the best dessert I’ve ever made at home. 10/10

5 days ago

Vanilla bean ice cream is the perfect pairing! I did salted caramel ice cream with mine and it was insane, the sweet salty with the tart fruit? Unbeatable.

2 weeks ago

Meal prepped this on Sunday to have for dessert all week and it held up so great in the fridge! The crust didn’t get soggy at all, which is usually my biggest complaint with homemade fruit pies. The orange flavor gets even better the second day, trust me.

1 week ago

So glad it held up for meal prep! We love that the flavors meld even more after a day in the fridge, it’s our favorite trick for making pies ahead of gatherings.

1 week ago

I took this on a weekend camping trip and it was the perfect campsite dessert! We ate slices around the campfire and everyone was raving. It held up so well in the cooler even after two days, I was shocked.

3 days ago

Wait that’s such a good idea! I never think to bring pie camping, I always do s’mores. Definitely trying this for my next trip out to the Rockies.

just now

Obsessed with this recipe! I made mini versions in muffin tins for my office bake sale and they sold out in 10 minutes. The orange zest in the crust is such a nice little surprise, people couldn’t put their finger on what made it so good.

5 minutes ago

My wife asked me to make a dessert for our family BBQ last weekend and I picked this one because I love orange and blueberry together. Everyone thought I bought it from a fancy bakery! Don’t tell them how easy the filling was to throw together, let me take the credit.

30 minutes ago

I’m usually a strictly savory pie person but this converted me. The balance of sweet, tart, and citrus is so perfect I didn’t even miss the cheese and pizza sauce. Who knew fruit pie could be this good?

2 hours ago

Used fresh Florida blueberries from the farmers market for this and it was absolutely divine. The local berries are so sweet this time of year, I cut back the sugar by 2 tbsp and it was perfect. Can’t wait to make this again next blueberry season.

yesterday

I tested this recipe as a possible option for a small wedding dessert table and it’s going on the menu! The flavor profile is unique enough to feel special but familiar enough that even picky eaters will love it. Brushed the top with a little extra orange marmalade when it came out of the oven for extra shine and flavor, *chef’s kiss*.