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1
Prepare and chill the dough.
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2
For the filling, combine corn syrup and sugar in saucepan and stir to mix.
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3
Place over low heat and bring to a boil, without stirring.
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4
Remove from heat, add butter and allow butter to melt.
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5
In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon.
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6
Whisk in syrup and butter mixture, being careful not to over mix.
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7
Allow to cool while preparing bottom crust.
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8
Preheat oven to 350 degrees and set a rack in the lowest level.
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9
For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk.
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10
Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan.
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11
Trim away all but 1/2-inch excess dough at edge of pan.
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12
Fold dough under and flute edge.
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13
Arrange pecans in crust.
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14
Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans.
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15
With the back of a fork, press the pecans down into the filling so that they are immersed.
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16
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.
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17
Cool the pie on a rack and serve warm or at room temperature.
