Pecan and Date Pie

The unexpected addition of dates to this classic pie adds a denser and softer flavor to the filling. Do not use sliced dates in packages that are rolled in sugar. Use wet and sticky whole dates instead. Brush the knife with cooking spray for easy chopping
Preheat the oven to 325 degrees.To make the cake, lightly pour 1 cup of flour into a dry measuring cup; flatten with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk, until smooth.Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; blend with a pastry blender or 2 knives until the mixture resembles coarse flour. Add the mush; stir with a fork until the mixture is moist. Gently squeeze the mixture into a 4-inch circle on 2 sheets of thick overlapping plastic wrap; cover with two more sheets of overlapping plastic wrap. Roll out the dough, without removing the lid, into a 12-inch circle; freeze for 10 minutes.Remove the top 2 sheets of plastic wrap; let the dough stand for 1 minute or until it becomes pliable. Place the dough, plastic wrap facing up, on a 9-inch pie dish greased with cooking spray. Remove the remaining plastic wrap. Squeeze the dough onto the bottom and upper sides of the mold. Bend the edges under the groove.To make the filling, sprinkle the dates and pecans evenly over the bottom of the cake. Combine the corn syrup and other ingredients in a large bowl; beat with a mixer on medium speed until smooth. Pour the mixture over the prepared cake. 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.