Orange Pastry Crust

1 1/4 cups all-purpose flour
1 teaspoon finely grated orange zest
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup butter-flavored shortening
1 1/2 tablespoons reconstituted orange juice
1 1/2 tablespoons cold water

Combine flour, orange zest, sugar and salt in a mixing bowl; stir to blend. Using pastry blender or two knives, cut shortening into flour mixture until all resembles coarse meal. Combine orange juice with cold water. Add juice-water mixture by tablespoons mixing gently with a fork just until dough begins to hold together in clumps. If necessary, an extra tablespoon of water may be added. Gather dough and shape into a flat, round disk. Chill at least 1 hour.

Preheat oven to 375 degrees F.

On lightly floured wax paper, roll dough to about 1/8-inch thick, in a large enough circle to overhang pie plate by 1 1/2 to 2 inches. Ease pastry into pie plate, being careful not to stretch dough, and fold pastry under at edge. Crimp decoratively. Prick bottom and sides. freeze briefly, 15 to 30 minutes. Bake for 15 minutes or until golden brown. Cool on wire rack. When cool, fill with filling.