You are here

Orange Crust

Diabetic.Foodie's picture
  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

Combine flour, shortening, sugar replacement, and orange peel in a bowl or food processor.
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.
Add filling.
Adjust top crust, scoring or cutting slits to allow steam to escape.
Seal edges.
Bake as directed in your pie recipe.

Recipe Summary

Fruit Dessert

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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

Orange Crust Recipe