Orange Pastry for Pies
Lee Elsesser

(Central Market, pie, orange)

Orange Pastry for Pies
Orange Pastry for Pies

Yield: 1 9-Inch Pie Crust
Pairs with Lee Elsesser's Mango-Pineapple-Strawberry Pie


1 ½ C All-purpose flour
1 Tbsp sugar
2 Tbsp orange zest
½ tsp salt
½ C shortening
¼ C orange juice, chilled


  1. Combine flour, sugar, orange zest and salt. Cut in shortening until mixture resembles coarse meal. Sprinkle orange juice, 1 tablespoon at a time, evenly over the dry ingredients, stirring with a fork, until they are moistened just envough to hold together.
  2. Shape the mixture into a ball and chill.
  3. Roll chilled pastry to 1/8-inch thickness on a lightly floured surface. Place the pastry in a 9-inch pie pan and trim edges. Prick pastry bottom with a fork.
  4. Bake at 450° for 10-12 minutes or until pastry is lightly browned.
  5. Cover edges of the pastry with strips of aluminum foil to prevent excessive browning.