Kentucky Bourbon Pecan Pie

For the Pastry

1. Gather the ingredients.

2. In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. 

3. Empty large crumbs into a bowl. Pack and knead just 2 or 3 times.

4. Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.

5. Roll chilled dough out into a 12-inch circle. Fit dough into pie plate and lightly prick all over bottom with a fork. Refrigerate until ready to fill pie shell. Alternatively, use a frozen deep-dish unbaked crust. Before adding filling, brush with a little of the beaten egg white, if desired.

For the Filling

1. Gather the ingredients.

2. In a mixing bowl with an electric mixer, beat butter with brown sugar until creamy and light. Add eggs, one at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon.

3. Preheat oven to 350 F. Place pie shell on a baking sheet—this will make it easier to move and will catch any spills.

4. Spread 1 cup of the pecans evenly over the bottom of pie shell.

5. Pour filling over pecans. Sprinkle remaining pecans over filling.

6. Bake pie for 45 to 55 minutes. Watch crust edge after 30 to 40 minutes or so. Place a pie shield or a homemade foil ring over crust edge if it appears to be browning too much.