Recipe by CRIBB0322
"My mom has been baking pies with this crust for over 30 years. Very simple and flaky."
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1 2/3 cups
cold orange juice, or as needed
Excellent! If a pie crust is still flaky the next day, then I consider it a great pie crust. I did use lard since family members are allergic to soy based shortenings. I chilled the dough for 10 minutes. I sprinkled a small amount of flour on waxed paper, then rolled the dough between two pieces of waxed paper. Easy Peasy!
Loves it! Tried making other types of crust bit this one beats all! Instead of orange juice I used Sunny D "smooth" gave a really great zest! Used for a pumpkin pie and it stays flaky! Loved.
It was amazing. I used coconut oil instead of shortening I also used fresh squeezed orange juice. I used about 3 tblsp of the OJ. I then used a tbslp of butter on top layer and sprinkled sugar on top to give it that crisp.
Delicious! Thank you for this recipe! I used butter, not shortening, so I didn't need as much orange juice.
Great recipe! Will use it again!
I made this today for an apple pie. Maybe it was just me, but I had to add water as it was too dry when I tried to roll it out. If I made it again I'd make 1.5x the recipe so it wasn't as thin.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Double Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
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