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Orange Crust Recipe
|All purpose flour||3 Cup (48 tbs)|
|Solid shortening||1 Cup (16 tbs)|
|Granulated sugar||1 Teaspoon|
|Orange peel||2 Teaspoon, grated|
|Orange juice||7 Teaspoon|
Serving size: Complete recipe
Calories 3222 Calories from Fat 1843
% Daily Value*
Total Fat 209 g321.1%
Saturated Fat 51.8 g259%
Trans Fat 27 g
Cholesterol 0 mg
Sodium 16.3 mg0.7%
Total Carbohydrates 297 g99.1%
Dietary Fiber 11.3 g45%
Sugars 8.9 g
Protein 39 g78.3%
Vitamin A 2.2% Vitamin C 51.8%
Calcium 7.8% Iron 98.3%
*Based on a 2000 Calorie diet
Cut until mixture is the consistency of cornmeal.
Make a well in the middle of the mixture; then add orange juice.
Toss until mixture is moist enough to hold a shape.
If needed, add a small amount of water, 1 tsp (5 mL) at a time.
Form into a ball, wrap in plastic wrap, and chill for at least 2 hours.
Then divide dough in half.
Roll out both halves on a lightly floured surface.
Arrange bottom crust in pie pan.
Adjust top crust, scoring or cutting slits to allow steam to escape.
Bake as directed in your pie recipe.