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Orange Pastry Shell Ingredients 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for dusting 1/2 teaspoon fine sea salt 1/3 cup chilled lard or 7 tablespoons vegetable shortening 5 to 7 tablespoons chilled fresh orange juice (from 2 oranges) Directions 1 Stir together flour and salt in a medium bowl. Using a pastry blender or 2 knives, cut in lard until mixture resembles small peas. Using a fork, gradually stir in 5 tablespoons orange juice; stir until dough comes together. (Add remaining 2 tablespoons orange juice, 1 tablespoon at a time, if needed.) Flatten dough into a disk; wrap in plastic wrap, and chill 1 hour or up to 2 days. 2 Preheat oven to 350°F. Unwrap dough, and roll into a 12-inch circle on a lightly floured surface. Without stretching dough, fit dough circle into a 9-inch pie plate. Fold edge of dough under, and crimp edges or press with the tines of a fork. Using a fork, prick bottom of dough all over. Freeze 15 minutes. Line pastry with parchment paper; fill with pie weights or dried beans. Bake in preheated oven until golden brown around the edges, about 20 minutes. Remove weights and parchment; bake until lightly browned, about 10 minutes. Transfer to a wire rack, and cool pastry shell completely before filling, about 30 minutes. @FoodAndRecipesWithCherokee 🦉