Recipe for cooking orange pastry crust

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

Orange Pastry Crust

1 1/4 c. all-purpose flour
1 tsp. finely grated orange zest
1 Tbsp. sugar
1/2 tsp. salt
1/2 c. butter-flavored shortening
1 1/2 Tbsp. reconstituted orange juice
1 1/2 Tbsp. cold water

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 Tbsp. mixing gently with a fork just until dough begins to hold together in clumps. If necessary, an extra Tbsp. of water may be added. Gather dough and shape into a flat, round disk. Chill at least 1 hour.

Preheat oven to 375 degrees F.

On lightly floured wax paper, roll dough to about 1/8-in. thick, in a lrg. enough circle to overhang pie plate by 1 1/2 to 2 in.es. 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 mins.. Bake for 15 mins. or until golden brown. Cool on wire rack. When cool, fill with filling.