Orange Pie Crust
Wonderful when filled with apple and cranberry filling!
List of Ingredients
1 1/4 C all-purpose flour
1 t finely grated orange zest
1 T sugar
1/2 t salt
1/2 C butter-flavored shortening
1 1/2 T reconstituted orange juice
1 1/2 T cold water
Recipe
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 by tablespoons, mixing gently with a fork just until dough begins to hold together in clumps. If necessary, an extra tablespoon water may be added.
Gather dough and shape in a flat round disk.
Chill at least 1 hour.
On lightly floured wax paper roll dough to about 1/8 inch, in big enough circle to overhang pie plate by 1 1/2 inches to 2 inches. (A quick and accurate measure can be done by turning pie plate upside down onto pastry and then adding 2 inches).
Ease pastry into pie plate, being careful not to stretch dough and fold pastry under at edge. Crimp decoratively. Pinch bottom and sides.
Freeze briefly, 15 to 20 minutes.
Bake at 375 for 15 minutes or until golden brown. Cool on wire rack.
Makes one pie crust.
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