Bourbon Pecan Pie

• 1 1/4 cups flour, all-purpose
• 1 teaspoon salt
• 4 tablespoons butter sweet, cold, cut up
• 3 tablespoons vegetable shortening cold
• 3 tablespoons water ice
• 3 large eggs beaten
• 1 cup sugar
• 1/2 cup corn syrup, light
• 1/2 cup corn syrup, dark
• 13 cup butter melted unsalted
• 2 tablespoons bourbon whiskey
• 1/2 teaspoon salt
• 1 cup pecans chopped

1. Crust - Place flour, sugar and salt in bowl of food processor.
2. Pulse just to combine.
3. Add butter and shortening.
4. Pulse until mixture resembles coarse meal.
5. With machine running, slowly pour in water.
6. Process just until mixture begins to come together.
7. Gently press dough into a ball.
8. Wrap in plastic and refrigerate for 30 minutes.
9. On a lighly floured surface, roll out dough to fit a 9 in.
10. plate.
11. Place dough in plate and trim, crimp edges.
12. Preheat oven 375F (190C).
13. FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt.
14. Place the pecans in the bottom of the pie plate.
15. Pour the filling over the pecans.
16. Bake until set, about 35 to 40 minutes.

flour, salt, butter sweet, vegetable shortening cold, water, eggs, sugar, corn syrup, corn syrup, butter, bourbon whiskey, salt, pecans

Taken from recipeland.com/recipe/v/bourbon-pecan-pie-5718 (may not work)