Add the flour, sugar and salt to your food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the mixer and beat on low speed until small coarse crumbs remain throughout the flour. Sprinkle the water/egg mixture over the flour and beat again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.

After 30 minutes, preheat the oven to 375 degrees F.

Roll the pie crust out into a 12-inch circle (using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.

Line the crust with a piece of parchment paper. Use pie weights, dried beans or even granulated sugar to fill the crust and push the parchment paper all the way to the edges. Bake the crust for 15 to 20 minutes, until it's set and golden.

To make the orange curd, add the sugar, cornstarch, salt and Florida’s Natural orange juice to a saucepan over medium heat. Whisk until the sugar has dissolved and mixture is bubbling and thickened, about 5 to 6 minutes. Remove from the heat and quickly whisk in the egg yolks–you want to do this fast so the eggs don’t cook! Whisk in the butter, until melted, and the vanilla extract.

Pour the orange curd into the baked pie crust. Set it aside to cool to room temperature.

When the filling has cooled, make the meringue. Place the egg whites in the bowl of your electric stand mixer. Beat them until foamy, about 5 minutes, then gradually beat in the sugar and cream of tartar, only beating until stiff peaks form.

Spread the meringue over the orange curd, all the way to the edges of the pie. Bake at 375 degrees F for 15 minutes, or until the meringue is golden and toasty.

Let cool, then slice and serve!