Recipes

Mix flour, orange peel and salt.

Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.

Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball; shape into flattened round on lightly floured surface.

Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside down pie plate, 9 x 1 1/4 inches.

Fold pastry into fourths and place in pie plate.

Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate.

Fold and roll pastry under, even with plate; flute.