Pecan Pie

Step 1

Spread whole pecans onto a baking sheet and roast in a 350°F (175°C) oven for 10 minutes.

Step 2

Allow the pecans to cool, then chop coarsely.

Step 3

Dice butter into cubes and place butter and shortening in freezer for 20–30 minutes.

Step 4

Combine the flour, sugar, and salt in a food processor and pulse several times to mix.

Step 5

Add the butter and shortening, and pulse 8–12 times until the butter is the size of peas.

Step 6

Mix the water and vinegar together.

Step 7

With the processor running, pour the water/vinegar mixture down the feed tube and pulse until the mixture begins to come together into a dough.

Step 8

Dump the dough out onto a board and press it together, forming the dough into a disk.

Step 9

Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes.

Step 10

Roll out dough on a well-floured board into a circle, rolling from the center out, turning and flouring so the dough does not stick to the board.

Step 11

Roll the dough onto the rolling pin and transfer to a 9-inch pie dish.

Step 12

Mold the dough into the pie dish, pushing the dough into the corners.

Step 13

Dock the bottom of the crust with a fork to help prevent the crust from puffing up when baking.

Step 14

Place the pie shell in the freezer for 30 minutes.

Step 15

Line the pie shell with parchment paper and fill with pie weights (or dried beans).

Step 16

Place the pie dish on a cookie sheet and bake the pie shell for 20 minutes at 375°F (190°C) on the middle oven rack.

Step 17

Remove pie weights by lifting out the parchment paper. Continue to bake pie shell for another 10 minutes.

Step 18

In a medium saucepan over medium heat, melt the butter.

Step 19

Stir in the brown sugar and salt until combined.

Step 20

Add the corn syrup, and bring the mixture up to a boil, stirring occasionally so the filling does not burn on the bottom of the saucepan.

Step 21

Continue to stir and allow the mixture to boil for 1 minute, then remove from heat.

Step 22

Stir in the bourbon, vanilla, and chopped pecans.

Step 23

Allow the mixture to cool for 5 minutes, stirring occasionally.

Step 24

Beat the eggs and stir them into the cooled mixture a little at a time.

Step 25

Reduce oven temperature to 350°F (175°C).

Step 26

Pour the filling into the hot pie crust.

Step 27

Place the pie dish still on a cookie sheet back into the oven on the lower 3rd over rack; if you have a pie shield, put it in place to prevent the edges of the crust from getting too brown.

Step 28

Bake at 350°F (175°C) for 45 minutes, filling should still be slightly jiggly when removed from oven.

Step 29

Allow pie to cool on a cooling rack for 2–4 hours. Pie will cool to doneness.

Step 30

Serve warm with whipped cream or vanilla ice cream.