Crust:

1-1/4 cups all-purpose flour
1 teaspoon salt
4 tablespoons sweet butter, cold and cut up
3 tablespoons shortening, cold
3 tablespoons water, cold

Preheat oven 375°F.

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.

On a lighly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.

Filling:

3 eggs, beaten
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup butter, melted, unsalted
2 tablespoons bourbon
1/2 teaspoon salt
1 cup pecans, chopped

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 at 375°F until set, about 35-40 minutes.

Serving Size: 3