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1
Prepare flaky pie crust in advance.
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2
Cut firmly chilled butter and shortening into small pieces.
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3
Combine the flour, sugar, and salt in the bowl of a food processor.
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4
Pulse for 10 seconds.
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5
Add chilled shortening and butter and pulse for about 20 seconds longer, or until the pieces of mixture are about the size of very small peas.
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6
Add chilled water (or water and vinegar) and mix for about 10 seconds.
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7
Do not overmix or the dough will be tough.
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8
Transfer to a floured cutting board and knead lightly until the mixture forms a dough.
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9
If the mixture is already together, immediately form the dough into a round disk about 5 inches in diameter and 1/2-inch thick.
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10
Cover with plastic wrap and refrigerate for at least 30 minutes.
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11
Roll out the dough on a floured surface to a diameter of about 12 inches.
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12
Transfer the dough circle into 9-inch glass pie plate and crimp edges.
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13
Place in refrigerator for 20 minutes.
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14
While crust is resting, preheat the oven to 350 degrees F.
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15
Toast pecans lightly on cookie sheet for 3 to 5 minutes.
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16
Also, cut a parchment paper circle the size of the bottom of the pie plate.
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17
Prick the bottom of chilled crust with fork.
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18
Just before baking crust, set parchment paper circle on chilled dough and cover with a layer of dry beans or rice.
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19
Bake crust for 10 minutes, until the top edge just starts to brown.
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20
Remove beans/rice and paper and return crust to oven for about 5 minutes to lightly brown the crust bottom.
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21
If the crust edge is browning too quickly, cover the edge with foil or turn down the temperature of the oven to 325 degrees F. Remove crust from oven and cool.
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22
Just before baking, make the Bourbon Pecan Pie filling: In a saucepan melt butter, and add remaining filling ingredients, except pecans.
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23
Over a low flame, stir filling until the mixture reaches about 100 degrees F on a candy thermometer.
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24
Pour heated filling into prebaked crust and arrange the pecans decoratively on top.
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25
Bake until the filling has started to rise and a knife inserted into the center comes out sticky but hot, about 30 to 40 minutes.
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26
The pie will not be completely set in the center at this point but it will continue to cook a bit when out of oven.
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27
This method yields a rich, creamy texture.
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28
Cool for at least 1 hour and serve with sweetened whipped cream.
