Pie Recipes
Orange Pastry Crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon finely grated orange zest
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup butter-flavored shortening
- 1 1/2 tablespoons reconstituted orange juice
- 1 1/2 tablespoons cold water
Instructions
- Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend.
- Using pastry blender or two knives, cut shortening into flour mixture until all resembles coarse meal.
- Combine orange juice with cold water. Add juice-water mixture by tablespoons mixing gently
with a fork just until dough begins to hold together in clumps. If necessary, an extra tablespoon of water may be added.
- Gather dough and shape into a flat, round disk.
- Chill at least 1 hour.
- Heat oven to 375 degrees F.
- On lightly floured wax paper, roll dough to about 1/8 inch thick, in a large enough circle to overhang pie plate by 1 1/2 to 2 inches. Ease pastry into pie plate, being careful not to stretch dough, and fold pastry under at edge. Crimp decoratively. Prick bottom and sides. Freeze briefly, 15 to 30 minutes.
- Bake for 15 minutes or until golden brown.
- Cool on wire rack.
- When cool, fill with filling.