Salted Bourbon Caramel Pecan Pie

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   ["Preheat oven to 400 degrees F.", "Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.", "Make a ""well"" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.", "Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.", "Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.", "Roll the dough out on a floured surface. Place the crust into a greased 9"" pie dish and prick the bottom several times with a fork.", "For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.", "Add the boiling water and stir until sugar and salt dissolve.", "Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.", "Mix in the pecans.", "Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.", "Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.", "Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.", "Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well."]

* Per serving · 4 servings · Values may vary.