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Blood Orange Pie Recipe

Blood Orange Pie Recipe

Master this homemade Blood Orange Pie with its perfect balance of sweet-tart citrus flavor and buttery homemade crust. Learn how to make the best winter dessert featuring stunning ruby-red blood oranges and a foolproof technique for achieving that perfect slice every time. An easy baking recipe that looks professional!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly golden Blood Orange Pie, its surface adorned with translucent ruby-red blood orange slices arranged in a striking circular pattern. The flaky crust edge reveals delicate layers catching soft window light that illuminates the vibrant crimson filling. A cross-section slice being lifted shows the beautiful contrast between the caramelized citrus filling and buttery pastry base. Scattered blood orange zest and a light dusting of powdered sugar add texture, while the pie sits on a weathered wooden board surrounded by fresh blood oranges with their characteristic mottled rinds. A vintage silver server rests nearby, ready to serve this seasonal masterpiece.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blood Orange Pie Recipe?

This stunning pie requires all-purpose flour, unsalted butter, sugar, and blood orange zest for the crust. The filling combines fresh blood oranges, eggs, cornstarch and butter. A glossy glaze made from blood orange juice, sugar, and cornstarch completes this vibrant winter dessert.

How to cook Blood Orange Pie Recipe at home?

Learn how to cook Blood Orange Pie Recipe by first making a buttery crust with blood orange zest, then blind baking it until golden. Create a silky filling with fresh blood orange segments and juice, sugar, eggs and cornstarch. Bake until just set with a slight wobble, then top with translucent blood orange slices and a glossy crimson glaze for a professional-looking winter dessert.

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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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." }, { "@type": "HowToStep", "name": "Complete the dough", "text": "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." }, { "@type": "HowToStep", "name": "Prepare the oranges", "text": "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." }, { "@type": "HowToStep", "name": "Blind bake the crust", "text": "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)." }, { "@type": "HowToStep", "name": "Make the filling", "text": "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." }, { "@type": "HowToStep", "name": "Assemble the pie", "text": "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." }, { "@type": "HowToStep", "name": "Bake the pie", "text": "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." }, { "@type": "HowToStep", "name": "Prepare the glaze", "text": "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." }, { "@type": "HowToStep", "name": "Decorate the pie", "text": "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." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-06-10", "reviewBody": "Stunning color, incredible flavor! I made this for a dinner party and everyone was impressed by both the appearance and taste. The balance between sweet and tart is perfection.", "name": "Stunning Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-06-05", "reviewBody": "Perfect winter dessert! I was able to find beautiful blood oranges at my local farmers market and this recipe showcased them beautifully. The detailed instructions made it easy to follow even for an intermediate baker like me.", "name": "Seasonal Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-06-12", "reviewBody": "Blood oranges shine beautifully in this recipe! The crust was perfectly flaky and buttery, while the filling had just the right consistency. I appreciated the tip about straining the filling - it really did make a difference in the texture.", "name": "Flawless Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Rahman", "datePublished": "2024-06-15", "reviewBody": "Best pie I've made! I was nervous about working with blood oranges but the instructions were clear and the result was spectacular. My family begged for second helpings and the pie was gone in one sitting!", "name": "Outstanding Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Dubois", "datePublished": "2024-05-30", "reviewBody": "Worth hunting down blood oranges for this gorgeous showstopper dessert! The buttery crust paired with the tangy filling created the perfect balance. The glaze adds that professional touch that makes it look like it came from a high-end bakery.", "name": "Bakery-Quality Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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