A delightful twist on classic pie pastry with a hint of orange flavor.
Combine the flour and salt in a large mixing bowl.
Sift the flour for a lighter texture.
Cut the cold shortening into the flour mixture until it resembles coarse crumbs.
Use a pastry blender or two knives for even distribution.
Gradually add the orange juice, mixing until the dough comes together.
Add the juice slowly to avoid overhydrating the dough.
Divide the dough into four portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Chilling helps relax the gluten and makes the dough easier to roll.
Roll out the dough on a floured surface to your desired thickness.
Rotate the dough frequently to prevent sticking.
Use the rolled dough to line your pie dish or as a top crust for your pie.
Trim excess dough for a neat finish.
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