Orange-Pecan Pie - Orange Pastry

Method

• 1.
• Heat oven to 375 degrees F. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust.
• Sprinkle cutouts with sugar; press on pastry edge.
• 2.
• Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth.
• Stir in pecans.
• Pour into pastry-lined pie plate.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• 3.
• Bake 40 to 50 minutes or until set.
• Cool 15 minutes.
• Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
• Serve pie warm or cool with Orange Sauce.
• Orange Pastry: Mix flour, orange peel and salt in medium bowl.
• Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
• Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball.
• Shape into flattened round on lightly floured surface.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
• Fold pastry into fourths; place in pie plate.
• Unfold and ease into plate, pressing firmly against bottom and side.
• Trim overhanging edge of pastry 1 inch from rim of pie plate.
• Fold and roll pastry under, even with plate; flute as desired.
• Orange Sauce: Mix sugar and cornstarch in 1-quart saucepan.
• Stir in orange juice and liqueur.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Stir in orange peel.
• Serve warm.