Preheat the oven to 375 degrees.

Place the pie crust in a 9 inch pie pan. Flute the edges if desired and place in the refrigerator to chill.

In a large bowl combine the sugar, salt, cornmeal, and cornstarch. Mix and set aside.

Zest one of the blood oranges and place the zest in a small bowl. Juice the oranges, measuring out 2/3 of a cup of juice.

Add the orange zest and juice to the flour mixture and mix well. Add in the melted butter and eggs and whisk until combined.

Remove the pie crust from the refrigerator and pour the orange filling into it. Place in the oven and bake for 45-50 minutes or until the top is golden brown. About halfway through baking add a pie crust shield to protect the crust from burning.

Remove the pie from the oven and cool completely. Serve at room temperature.