How to make it

  • In a large bowl combine flours, whisking well.
  • Cut in the Earth Balance and shortening until a coarse-meal texture forms.
  • Add orange and lime juices and gently mix to form a flaky pastry dough.
  • Divide into two portions - one 1/3 of the mixture, the other 2/3 of the dough.
  • Wrap dough pieces in cling wrap and chill 30 minutes.
  • Roll out the larger portion of dough, fit it into a 9" pie plate and set into the refrigerator while preparing filling.
  • Preheat the oven to 400F and place the oven rack in the lowest position.
  • Combine 1 cup of blueberries, water and the sugar in a small pot and place over medium heat.
  • Cook, stirring occasionally, until the sugar is melted - 5 minutes.
  • In a small bowl, whisk together cornstarch, tapioca flour and orange juice.
  • Stir starch mixture into the cooking berries and cook gently until the mixture thickens and turns clear.
  • Remove from heat and stir in the zests and nutmeg, then fold in remaining berries and pour into the pie shell.
  • Roll out remaining pastry and cut strips from it.
  • Brush edges of dough with the cornstarch mixture.
  • Weave a lattice pattern with the pastry strips on top of the mixture and brush with remaining cornstarch mixture.
  • Place pie on a baking sheet and place in the oven. Reduce temperature to 375F.
  • Bake 40-45 minutes. Cool completely (minimum 12 hours) before cutting.

Reviews & Comments 3

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  • mrcooksalot 7 years ago
    Nice post JJB
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    " It was excellent "
    BanannieSplit ate it and said...
    this was as delicious as it looked
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  • BigTony 8 years ago
    love your pound cake can't wait to try this. will let you now the out come.
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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 319.0
    Total Fat: 15.9 g
    Cholesterol: 3.8 mg
    Sodium: 100.7 mg
    Total Carbs: 41.9 g
    Dietary Fiber: 3.0 g
    Protein: 3.0 g
    Was this review helpful? Yes Flag

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