ORANGE PIE CRUST FOR ORANGE PECAN PIE

 

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Ingredients

  • 1 cup Gold Medal all-purpose flour
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Directions

  • 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.

Notes

Categories: Dessert  Pie 
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