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1
Heat oven to 375 degrees F.
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2
Make Best Flaky Pastry.
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3
Beat sugar, margarine, corn syrup, bourbon, salt and egg product in large bowl with hand beater.
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4
Stir in pecans, oats and chocolate chips.
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5
Pour into pastry-lined pie plate.
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6
Cover edge with 2-to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
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7
Bake 40 to 50 minutes or until set.
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8
Cool 30 minutes.
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9
Refrigerate about 2 hours until chilled.
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10
Mix flour and salt in medium bowl.
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11
Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
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12
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
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13
Gather pastry into a ball.
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14
Shape into flattened round on lightly floured surface.
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15
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
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16
Fold pastry into fourths; place in pie plate.
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17
Unfold and ease into plate, pressing firmly against bottom and side.
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18
Trim overhanging edge of pastry 1 inch from rim of pie plate.
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19
Fold and roll pastry under, even with plate; flute as desired.
