Orange-Pecan Pie Recipe

Crust: In a food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Add water, 1 Tbsp at a time, pulsing until dough begins to come together. On a lightly floured surface, shape dough into a 1-in.-thick disk. Wrap in plastic and refrigerate at least 30 minutes or up to 3 days.

Heat oven to 350ºF.

On a lightly floured surface, roll disk into a 12-in. round. Transfer to a 9-in. pie plate, easing onto bottom and sides of the plate. Cut the dough along the edge, leaving a 1-in. border. Fold the edge of dough underneath itself to create a thicker ½-in. border that rests on the lip of the pie plate.

Filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, butter, vanilla, orange peel and salt; fold in pecans. Scrape into the crust.

Bake until center of filling is set, 45 to 50 minutes. Let cool completely. Serve with whipped cream, if desired.