Instructions: Preheat oven to 325 degrees F. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.

Combine 3/4 cup flour, powdered sugar, and ( teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into bottom and up sides of pan.

Fold edges under; flute.

To prepare filling, sprinkle dates and pecans evenly over bottom of crust.

Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust.

Bake at 325 degrees for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.

Yield: 10 servings (service size: 1 wedge).

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