-
1
Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing.
-
2
Add the egg yolk, orange zest, and vanilla, and mix on medium speed until blended.
-
3
Scrape the bowl and add the flour and salt, mixing on low speed until fully incorporated.
-
4
When the dough resembles a stiff sugar dough, scrape it out onto a sheet of plastic wrap.
-
5
Form the dough into a disk and refrigerate for at least 1 hour.
-
6
To roll out the dough, unwrap it and use the plastic wrap as the bottom surface.
-
7
Place another large sheet of plastic on top of the dough.
-
8
Roll the dough from the center into a 12-inch circle, flipping it (including the plastic) once or twice while rolling.
-
9
With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
-
10
When finished, lift the top piece of plastic off the dough.
-
11
Invert the dough, holding it from the underside with the remaining plastic, into a 9-inch pie pan.
-
12
Gently press the dough to mold it to the shape of the pan.
-
13
Peel the plastic wrap off the dough.
-
14
Trim the edges, leaving 1/2 inch of dough overhanging.
-
15
Fold the overhang under and crimp the edges to form a decorative rim.
-
16
Chill until ready to use, up to 2 days.
