Blood Orange Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">5 large blood oranges (or regular oranges with 1 tbsp raspberry purée)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g cornflour</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">60g unsalted butter, room temperature</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Blood orange segments and zest for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Citrus juicer or reamer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs with some pea-sized pieces remaining (these butter pockets create flaky layers in your baked crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle over the flour mixture. Using a fork, gently combine until the dough just starts to come together, adding the extra tablespoon of water only if needed. The dough should hold together when squeezed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disc without overworking it (overhandling develops gluten, resulting in a tough crust). Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll the chilled dough on a floured surface to a 3mm thickness and about 3cm larger than your pie dish. Carefully drape the dough over your rolling pin to transfer it to the dish. Press gently into the corners without stretching the dough and trim the excess, leaving a 1cm overhang which you can fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork, line with baking parchment, and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden and completely cooked through. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, zest two blood oranges and set aside some zest for garnish. Juice all five oranges to yield about 250ml of juice (the exact ruby color will depend on the pigmentation of your oranges). Strain the juice to remove any pulp or seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, whisk together the sugar, cornflour, and salt. Gradually whisk in the blood orange juice and zest until smooth. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 4-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, whisk the egg yolks. Gradually whisk about 120ml of the hot orange mixture into the egg yolks to temper them (this prevents them from curdling when added to the hot liquid). Pour this back into the saucepan with the remaining orange mixture, whisking constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return to medium-low heat and cook, whisking continuously, until the filling is very thick and glossy, about 2-3 minutes. The filling should coat the back of a spoon and when you run your finger through it, the line should remain clear - this indicates it's properly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and immediately whisk in the butter, one piece at a time, until fully incorporated and smooth. The butter enriches the filling and gives it a silky texture. Pour the filling into the cooled pie crust, smoothing the top with an offset spatula. Press a piece of cling film directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, prepare the topping by whipping the cream with the icing sugar and vanilla extract until soft peaks form. Spoon or pipe the cream onto the chilled pie and garnish with blood orange segments and the reserved zest for a vibrant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie is best enjoyed within 2 days and should be kept refrigerated. The contrast between the buttery crust, tangy blood orange filling, and light whipped cream creates a dessert that's as beautiful as it is delicious.</li></ol>