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1
Preheat the oven to 350F.
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2
Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix.
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3
Place the pecans in the bottom of the pie shell and spread evenly.
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4
Pour the molasses mixture over the pecans.
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5
Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
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6
Remove from the oven and let cool for several hours before slicing.
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7
Combine the flour, sugar, and salt in a bowl and stir to mix.
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8
Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
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9
Work quickly so the butter remains cool and doesnt melt into the flour.
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10
Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix.
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11
Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together.
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12
Do not mix any more than necessary.
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13
If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
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14
Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball.
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15
Divide the dough in half and form each piece into a flat disk.
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16
Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
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17
Check the pie recipe for special rolling instructions.
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18
To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes.
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19
Place on a lightly floured work surface.
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20
Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick.
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21
Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan.
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22
Press the dough lightly into the bottom and up the sides of the pan.
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23
Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan.
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24
Roll the extra dough under itself to form a rim around the edge of the pan.
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25
Crimp the rim of dough with your fingers or press with the tines of a fork.
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26
Prick the bottom of the crust two or three times with a fork to create small holes.
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27
Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
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28
Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341).
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29
Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick.
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30
Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
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31
Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet.
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32
Place in the refrigerator to chill completely, about 1 hour.
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33
When ready to bake, preheat the oven to 375F.
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34
Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown.
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35
Remove from the oven and let cool slightly before serving warm or completely cooled.
