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1
Make crust:
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2
In large bowl, whisk flour, salt, and sugar together. Add butter and shortening, and using fingers or pastry blender, blend until coarse meal forms. Sprinkle ice water onto mixture and continue blending until dough comes together. Form into round, wrap in plastic wrap, and refrigerate at least one hour.
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3
Preheat oven to 350F.
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4
Roll out dough to 12- to 13-inch round, then transfer to 8- to 9-inch pie plate and crimp edges as desired. Chill empty pie shell 15 minutes. Using fork, poke holes on bottom and sides of pie crust. Line dish with parchment paper, then fill with pie weights or dried beans. Bake until golden brown, 20 to 25 minutes. Transfer to rack and let cool to room temperature. Lower oven temperature to 275F.
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5
Make filling:
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6
In medium saucepan over moderate heat, heat butter, brown sugar, and salt, stirring, until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat and whisk in eggs, one at a time, then whisk in corn syrup, vanilla, and bourbon. Return pan to moderate heat and cook, stirring constantly, until mixture appears glossy and is warm to the touch, about 4 minutes.
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7
Pour toasted pecan pieces into pie shell, then pour filling over pecans. Bake for 50 minutes-the center of the filling should still be slightly soft. Transfer to rack and let cool 3 to 4 hours.
