Adapted from
The Fannie Farmer Cookbook by Marion Cunningham, pie dough from
Ready for Dessert
I’ve been on the fence about rolling pastry on a lightly floured countertop versus between two sheets of parchment. Here, the parchment won out. If you choose to go that route, rather than rolling it out the traditional way, make sure the dough comes back to close to room temperature before rolling it out. I find it helps to unwrap the dough, then hold the disk so it’s perpendicular to the counter, and rap it on the counter, turning it as you go. That helps soften just the edges of the dough, and prevents them from cracking when you roll it out.
The orange liqueur is pretty important for the taste, but you could use Cognac or brandy. If you’re avoiding liquor, fresh orange juice would work in its place.