Ingredients
2
tsp, All-Natural Dough Relaxer
1
cup butter flavored Crisco
4
tbsp salted butter, slightly softened
2
large eggs, room temperature
1
tbsp pure vanilla extract
1
tsp fresh grated nutmeg
1
½ tsp fresh squeezed orange juice
1
½ cup fresh pecan pieces
Directions
2.
For the Crust: Using a pastry cutter, cut the salt, dough relaxer, and the Crisco into the flour until the mixture starts to resemble sawdust. Then cut in the cream cheese. Slowly add the cold water cautiously, a teaspoon at a time, continuously cutting the dough. Using floured hands, gather the dough into a ball and place into a chilled bowl. Chill for 15 minutes until time to roll out.
3.
Dust surface with flour. Dust hands and rolling pin with flour as well. Divide pastry into two equal lumps. Form the chilled pastry dough into a small flat circle and roll out the dough from the center to the edges. Fold circle into half twice, place into greased pie plate, unfold and correctly position the crust. With a fork, gently prick the bottom of the crust to release steam during baking.
4.
Preheat oven to 400 degrees F.
5.
Mix together all ingredients, except pecans. Pour filling into pie crust so that is ¾ of the way full. Arrange pecan pieces over top of filling. Cover pie crust edges with foil to prevent burning. Bake for 35 minutes. Remove foil and brush crust with egg wash. Bake for 15 more minutes. Remove pie and let rest and cool for 20 minutes until cutting and serving.
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