As with all the pies, galettes, and tarts, I make, this one calls for a simple, foolproof pie dough made in the food processor. This dough recipe is adapted from a David Lebovitz recipe, and it employs a tea towel-technique for shaping I learned from a French woman years ago. Details below:
How to Make Foolproof Pie Dough
Measure your ingredients. First pulse the flour, sugar and salt together. Add the butter and pulse 10 times (about). The butter should be the size of peas (about). Add ice water. Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched. Divide dough between two clean tea towels. I love these tea towels by Now Designs. Gather towel into a beggar’s purse, and squeeze to form a round. Transfer one to the freezer for a future use. On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter. Fold dough into quarters to easily transfer to a pie plate or tart pan. Freeze for at least 30 minutes.
How to Make Bourbon Pecan Pie
For the pecan pie: toast the pecans till lightly golden and fragrant. Then stir together the filling, pour it into a parbaked pie shell, and bake until set. 4.7 from 10 reviews Notes: If you want to make a double batch of pie dough, follow this recipe. I’ve written the pie dough as a single recipe should you only want to make a single pie. I love my Emile Henry pie plates (similar to this one).
Make the Filling and Bake the Pie:
