Start by adding the flour, sugar, and salt to your food processor. Pulse them together just until they're mixed. This step ensures the dry ingredients are well combined and ready for the next phase.
In a small bowl, whisk together the egg, vinegar, and ice cold water. Once combined, gradually add this mixture to the processor with the dry ingredients.
Now, incorporate the cold butter pieces into the food processor. Beat on low speed until the mixture forms small coarse crumbs. You want to see the butter well integrated but not completely blended.
Next, sprinkle the water and egg mixture over the flour mixture and beat until the dough starts to come together. Avoid over-mixing; you want a tender crust.
Remove the dough from the processor, shape it into a disk, and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.
After 30 minutes, preheat your oven to 375 degrees F. It’s important to have the oven ready, as this will ensure a perfectly baked crust.
Roll the pie crust out into a 12-inch circle, ensuring it’s even in thickness. Transfer it to a 9-inch pie plate. Gently unfold it, trimming any excess from the edges. Use a fork to press the edges down or create a decorative border.
To prevent the crust from bubbling up, line it with a piece of parchment paper. Fill it with pie weights, dried beans, or even granulated sugar. Bake the crust for 15 to 20 minutes until it’s set and golden brown.
While the crust is baking, prepare the orange curd. In a saucepan over medium heat, combine the sugar, cornstarch, salt, and Florida’s Natural orange juice. Whisk until the sugar dissolves and the mixture thickens, about 5 to 6 minutes.
Remove the mixture from heat and quickly whisk in the egg yolks. It’s crucial to do this quickly to prevent the eggs from cooking. Add the butter and vanilla extract, mixing until smooth.
Pour the orange curd into the baked pie crust. Set aside to cool to room temperature; this allows the flavors to meld and the filling to set.
Once the filling has cooled, it’s time to make the meringue. In the bowl of your electric stand mixer, beat the egg whites until foamy, about 5 minutes. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without it falling out!
Spread the meringue over the orange curd, ensuring it reaches the edges to seal in the filling. This step is crucial for preventing the meringue from shrinking away during baking.
Return the pie to the oven and bake at 375 degrees F for about 15 minutes, or until the meringue is golden and toasty. Keep a close eye on it to prevent burning.
Let the pie cool before slicing and serving. Patience is key, as this will ensure clean slices and a beautiful presentation.
