Bourbon Pecan Pie - NY Times
Pies & Pastries
sweet butter; cold,
light corn syrup
dark corn syrup
On a lightly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.
Preheat oven 375 degrees.
Whisk together the eggs, sugar, light and dark corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.
Place flour, sugar, and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.