Orange Creamsicle Pies 2012 Professional Mini Pies CRUST 2 cups flour 1 tsp salt 3/4 cup Crisco 5 Tbsp very cold water heavy cream to brush on crust Combine flour and salt. Cut Crisco into flour until the consistency resembles coarse meal. Sprinkle water over flour mixture one Tbsp at a time until dough forms a ball. Form dough into two disks. Wrap in plastic and chill in refrigerator for at least 1 hour. Roll out 1 disk to make four 5-inch pies. Brush edges of crusts with cream. Blind bake the pie shell at 425 degrees for 15-20 minutes or until golden brown. Let crusts cool. FILLING 14 oz can condensed milk 1 1/2 cups heavy cream 1/2 cup orange juice concentrate 1 1/2 Tbsp orange zest 3 oz cream cheese 2 tsp orange flavoring whip cream and orange zest for garnish In a mixing bowl, beat cream cheese until softened. Add heavy cream, condensed milk, orange juice concentrate, and orange zest, and mix until filling thickens. Then stir in the orange flavoring. Pour the pie filling into each pie shell. Spread evenly. Refrigerate pies overnight before serving. Garnish with whip cream and orange zest.