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1
Preheat oven to 350F (180C).
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2
To prepare crust:
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3
lightly spoon 1 cup flour into a dry measuring cup and level with a knife.
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4
Combine 1/4 cup flour, ice water and lemon juice, stirring with a whisk until well blended into a slurry.
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5
Combine the remaining 3/4 cup flour, powdered sugar and 1/4 teaspoon salt in a large bowl.
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6
Cut in the shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
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7
Add the slurry mixture, toss with a fork until the mixture is moist.
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8
Gently press mixture into a 4 inch circle on 2 sheets of plastic wrap.
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9
Cover with 2 additional sheets of plastic wrap overlapping.
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10
Roll dough still covered into a 12 inch circle.
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11
Freeze the dough 10 minutes or until the plastic wrap can be easily removed.
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12
Remove dough from freezer.
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13
Let dough stand 1 minute or until pliable.
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14
Remove one side of the plastic wrap and fit the dough (plastic wrap side up) into a 9 inch pie plate allowing dough to extend over the edges of the pie plate.
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15
Remove remaining plastic wrap and press the dough into the bottom and up the sides of the pie plate.
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16
Fold edges under flute.
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17
Bake at 350F (180C) F for 8 minutes.
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18
Cool on a wire rack.
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19
To prepare the filling:
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20
Place syrup and next 5 ingredients (up to egg whties) in a large bowl and beat with a mixer until well blended.
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21
Stir in the pecans and vanilla.
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22
Pour the filling into the prepare pie crust.
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23
Bake at 350F (180C) F from 50 minutes or until the edges puff and center is set.
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24
You may shield the edges of the pie crust with aluminum foil if they get too brown.
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25
Cool on a wire rack.
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26
To prepare the topping:
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27
Combine the whipped topping with the bourbon until blended.
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28
Serve with the pie.
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29
serving size: 1 wedge and 1 tablespoon topping Calories: 295 (27% from fat); Fat 8.8g sat: 1.6g; Protein: 3.9g; Carbs: 48.8g; Fiber 0.8g
