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1
To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
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2
Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
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3
Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
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4
Transfer the dough to a floured work surface and pat down to about 1-inch thick.
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5
Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
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6
To make filling, coarsely grind the orange in a food processor or blender; set aside.
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7
In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
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8
Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
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9
Position the rack in the center of the oven, and the other rack just beneath it.
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10
Peheat oven to 400 degrees F.
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11
To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
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12
Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
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13
Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
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14
Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
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15
Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
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16
Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
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17
Brush top crust with milk, and sprinkle with turbinado sugar.
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18
Place the pie in the preheated oven, and place a rimmed baking sheet below it.
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19
Bake for 45- 50 minutes, or until the crust is golden brown.
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20
Cool on a wire rack; serve warm or at room temp; goes well with ice cream.
