Orange Pie Crust for Orange Pecan Pie


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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.


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