Ingredients:

• 2 cup flour
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup cold shortening
• 1/2 cup ice milk

• 1/2 cup sugar
• 3 eggs
• 1/2 cup dark brown sugar
• 3/4 cup dark corn syrup
• 2 tbsp bourbon
• 1 1/2 cup coarsely chopped pecan
• 2 tbsp butter

Directions:

1. Preheat oven to 400 degrees F.
   
   
2. Sift flour, salt and sugar into mixing bowl.
   
   
3. Add shortening to flour mixture and work into flour quickly with the tips of your fingers or a pastry cutter until mixture resembles coarse oatmeal.
   
   
4. Add cold milk, 1 tablespoon at a time, until dough holds together.
   
   
5. Form into a ball, cover and refrigerate until well chilled (1/2 hour or longer).
   
   
6. Turn out half of the dough onto a lightly floured surface and flatten it slightly with the palms of your hands. Roll out pastry with a floured rolling pin from center to edge, using short, light strokes. Turn dough often to keep it round. Do no turn over but lift occasionally from board. Sprinkle board lightly with flour as needed.
   
   
7. Line a 9-inch pie plate with pastry.
   
   
8. Place in oven and bake for 5 minutes. Remove and cool. Reduce oven temperature to 325 degrees F.
   
   

1. Beat eggs lightly, add sugar corn syrup and bourbon and beat until sugar has dissolved.
   
   
2. Fold in nuts and pour onto prepared crust.
   
   
3. Bake in preheated 325 degrees F oven until firm (about 1 hour). Cool before cutting.