Flaky Pie Crust

This is one of my favorite pie crusts (I will post the other one later). This recipe comes from Mary Kahler, Mother of Mary Mohler. Thank you Mrs. Mohler for teaching us how to make the perfect pie crust in your hospitality course at Southern. She makes it look quite easy. My pie crust still always falls apart during the transfer -- guess I need more practice!! But they taste great!

Flaky Pie Crust

2 c. all purpose flour
1 tsp. salt
3/4 Crisco shortening
5 T chilled orange juice

Combine flour and salt. Add shortening and blend well with a pastry blender or two knives. Gradually cut in orange juice with a fork until blended. Do not overwork the dough. Roll out to desired thickness. Bake according to pie recipe. Makes 1 double crust. If making a pastry shell to use for a chilled pie, pierce unbaked crust with a fork before baking at 450 for 8-10 minutes or until golden.

Happy Baking.