Somewhere along the line, we came to treat pie crust like a prima donna. Handle it gingerly, they say, or it will toughen and refuse to cooperate. Use your best butter, make sure to chill the dough, yada yada yada. Happily, for decades our Orange Juice Pastry has worked yeoman’s duty without complaint. What makes it so agreeable? First, the shortening (yes, Crisco, thankfully now transfat-free) enjoys being handled at room temperature. And the orange juice—cold and a tad acidic—plays well with the shortening. One sticking point, though. How much OJ is just right? Too little and the dough gets dry and hard to roll. Too much liquid might develop the gluten in the…
recipes that changed our lives