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1
Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal.
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2
Add yolk, 3 tablespoons ice water and orange peel.
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3
Process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic; chill 1 hour.
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6
(Can be made 2 days ahead.
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7
Keep refrigerated.
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8
Let soften slightly at room temperature before rolling out.)
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9
Position rack in bottom third of oven and preheat to 400F.
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10
Roll out dough on lightly floured surface to 14-inch round.
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11
Transfer to 9-inch glass pie dish.
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12
Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim.
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13
Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out.
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14
Pierce crust (not dough rim) all over with fork.
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15
Freeze crust 30 minutes.
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16
Line crust with foil; fill with dried beans or pie weights.
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17
Bake until crust edge is dry and set, about 12 minutes.
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18
Remove foil and beans.
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19
Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes.
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20
Transfer crust to rack and cool completely.
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21
Reduce oven temperature to 325F.
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22
Whisk first 10 ingredients in large bowl until well blended.
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23
Pour into prepared crust.
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24
Gently cover crust edge with foil to prevent over-browning.
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25
Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes.
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26
Cool pie on rack.
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27
(Can be prepared 1 day ahead.
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28
Cover and refrigerate.)
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29
Top pie with whipped cream and orange peel strips, if desired.
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30
Serve cold or at room temperature.
