Blood Orange Pie Recipe
A vibrant, tangy blood orange pie balancing sweet-tart citrus filling with a buttery, flaky crust and topped with a glossy crimson glaze.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp blood orange zest</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">6 medium blood oranges (plus 1 extra for decoration)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar</li> <li class="ingredients-single-item">45g cornstarch (cornflour)</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">2 large egg yolks</li> <li class="ingredients-single-item">2 tbsp unsalted butter, melted</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">60ml blood orange juice</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp cornstarch (cornflour)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor (optional for crust)</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Juicer</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Aluminum foil or parchment paper</li> <li class="equipment-single-item">Fine mesh strainer</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin with the crust: In a food processor (or large bowl if mixing by hand), pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. The visible butter pieces are crucial as they'll create steam pockets during baking, resulting in that coveted flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the blood orange zest, then gradually drizzle in ice-cold water while pulsing until the dough just begins to come together when pinched (you may not need all the water). Turn the dough onto a lightly floured surface, gather into a disc without overworking, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your blood oranges: Zest 2 oranges, then segment all 6 oranges over a bowl to catch juices. To segment properly, cut off the top and bottom of each orange, then slice away the peel and white pith. Working over your bowl, cut between the membranes to release the segments. Squeeze the remaining membranes to extract all juice. Measure out 180ml of juice and reserve the segments separately. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (375°F). On a floured surface, roll the chilled dough to about 3mm thickness and transfer to your pie dish, gently pressing into corners. Trim and crimp edges decoratively. Line the crust with foil or parchment and fill with pie weights. Blind bake for 15 minutes, then remove weights and foil and bake for another 5-7 minutes until the crust is lightly golden. Reduce oven temperature to 175°C (350°F). </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For the filling, whisk together granulated sugar, brown sugar, and cornstarch in a medium bowl to eliminate any lumps. In a separate large bowl, whisk eggs and egg yolks until combined. Gradually whisk the sugar mixture into the eggs until smooth. Add the reserved 180ml blood orange juice, melted butter, and salt, whisking until completely incorporated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Arrange most of the blood orange segments in the bottom of the par-baked crust, reserving some for decoration. Strain the filling mixture through a fine-mesh sieve directly over the segments to catch any egg bits or undissolved sugar. This extra step ensures a perfectly smooth, silky filling texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Carefully transfer the pie to the oven and bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center (similar to a custard). If the crust edges begin to brown too quickly, shield them with strips of aluminum foil. The filling will continue to set as it cools, so be careful not to overbake, which can cause the filling to crack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the pie bakes, make the glaze: In a small saucepan, whisk together the blood orange juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens slightly, about 2-3 minutes. Remove from heat and let cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the pie is done, remove from the oven and let cool for 15 minutes. Meanwhile, slice the reserved blood orange thinly into translucent rounds. Arrange these decoratively on top of the warm pie, then brush with the glaze for a stunning, glossy finish. The acid in the blood orange helps balance the sweetness and creates that eye-catching ruby color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the pie to cool completely at room temperature (at least 2 hours) before refrigerating for a minimum of 3 hours or preferably overnight. This cooling time allows the filling to fully set and the flavors to deepen. Serve chilled or at cool room temperature for the perfect balance of flavors. The pie will keep, covered in the refrigerator, for up to 3 days. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use regular oranges instead of blood oranges for this pie?
Yes, but you'll lose the distinctive ruby colour and unique flavour. Regular oranges work technically, but consider adding a few tablespoons of cranberry or raspberry juice to achieve a similar vibrant hue. For the closest flavour match, use a combination of navel oranges with a splash of grapefruit juice.
Why does my citrus pie filling crack after baking?
Cracks typically occur from overbaking or cooling too quickly. The perfect blood orange filling should still have a slight wobble in the centre when removed from the oven. Cooling gradually at room temperature before refrigerating prevents dramatic temperature changes that cause cracks.
What's the secret to a flaky, buttery pie crust for citrus desserts?
The key is keeping ingredients cold throughout preparation. Use ice-cold water, refrigerate butter cubes before mixing, and chill the dough for at least an hour. Leave visible butter pieces in your dough—these create steam pockets during baking that develop those desirable flaky layers.
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