Recipe for cooking pie crust with orange juice

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

Pie Crust with Orange Juice

Posted by liz at recipegoldmine.com May 26, 2001

Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often.

2 c. all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-in. pieces
2 Tbsp. chilled vegetable shortening, cut into 1/2-in. pieces
6 to 7 Tbsp. chilled orange juice

Combine flour, sugar and salt in lrg. bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of sm. peas. Sprinkle 5 Tbsp. juice over, tossing gently with fork to blend. Continue adding enough juice 1 Tbsp. at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly lrg.r than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

Makes approximately 8 servings.