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Bourbon Pecan Pie

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THE CRUST 1 1/4 c Flour;all purpose

1 ts Salt

4 tb Butter;sweet,cold&cut up

3 tb Shortening; cold

3 tb Water; ice

THE FILLING 3 Eggs; beaten

1 c Sugar

1/2 c Light corn syrup

1/2 c Dark corn syrup

1/3 c Butter; melted unsalted

2 tb Bourbon

1/2 ts Salt

1 c Pecans; chopped

1. Crust – 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. 2. On a lighly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges. 3. Preheat oven 375 degrees. 4.FILLING Whisk together the eggs, sugar, 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.

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