Pecan Shortcrust Pie

Ingredients:

Shortcrust pastry:

• 1 and 1/4 cups premium wheat flour
• 1/2 cup (110 g) cold butter, diced
• 2 teaspoons of sugar
• 1/8 tsp salt
• 1 lightly beaten egg category CO
• Flour for working with dough

Nut filling:

• 2 cups chopped toasted pecans
• 1-2 tbsp bourbon
• 2 tsp natural vanilla extract
• 1 cup light brown sugar (tamp down firmly)
• 3/4 cup light corn syrup
• 5 tbsp (75 g) unsalted butter
• 1/2 tsp fine salt
• 3 lightly beaten eggs

Preparation:

1. Knead the shortcrust pastry by hand: In a medium bowl, combine the flour, sugar, and salt. Using your fingers, rub the butter into the dry ingredients until a yellowish flour with small pieces of butter forms. (If the flour and butter mixture becomes warm, refrigerate it for 10 minutes before continuing.) Add the egg and mix the dough in the bowl with a fork or your hands. If the dough is dry, add up to 1 tablespoon of cold water to the mixture.
   
   You can make the dough in a food processor. Using the blade attachment, pulse the flour, sugar, and salt. Add the butter and pulse until crumbly yellowish brown, about 10 times. Add the egg and pulse 1-2 times. The dough should not form a ball in the processor bowl. (If the dough is too dry, add up to 1 tablespoon of cold water.) Remove the bowl from the processor, remove the blade, and knead the dough by hand.
   
   Form the dough into a disk, wrap it in plastic wrap and refrigerate until completely chilled, at least an hour.
2. On a lightly floured surface, roll the dough out with a rolling pin to form a 30cm (12") diameter circle 0.3cm (0.2") thick. Transfer the dough to a 23cm (9") pie pan, trimming any excess dough around the edges, leaving it slightly above the rim. Tuck any excess dough under the base to create a thick edge flush with the rim of the pan. Create a decorative edge, if desired. Freeze the base for 30 minutes.
3. Position racks in the center and lower third of the oven and preheat to 405°F (205°C). Line the pie crust with parchment paper or foil and fill it with dried beans or peanut balls. Let the crust toast on a baking sheet in the center of the oven until set, about 20 minutes. Remove the pan from the oven and pull the edges of the parchment paper to remove the beans. Return the pan to the oven until the crust is golden brown, about 10 minutes more. Reduce the oven temperature to 350°F (180°C).
4. While the base is baking, prepare the nut filling: In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat and cook, stirring constantly, for 1 minute. Remove from heat and stir in the pecans, bourbon, and vanilla extract. Let the mixture cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven to preheat.) Fold the beaten eggs into the filling and mix until smooth. Place the pan with the crust on a baking sheet and pour the filling into it.
   
   Bake on the bottom rack until the edges are set but the center is still slightly wobbly (like jelly), 40 to 45 minutes. (If the edges begin to brown, cover them with aluminum foil halfway through baking.) Cool the pie on a wire rack. Serve slightly warm or at room temperature.