Begin by making the dough. Whisk together 1 1/4 cup flour, 2 teaspoons sugar and 1/8 teaspoon salt. Combine until the mixture looks like cornmeal, then add 1 large egg. Stir, and if the dough is dry, add a bit of cold water to the mixture. Form the dough into a circle, and wrap in plastic wrap. Refrigerate for one hour.
On a floured surface, roll out the dough into a 12-inch circle, and transfer into a pie pan. Trim the edges, and flute the edge. Freeze the pie dough for 30 minutes. Preheat the oven to 400 degrees Fahrenheit, and bake the crust with pie weights for 20 minutes. Remove the weights, and bake for another 10 minutes. Reduce the temperature to 350 degrees Fahrenheit.
In a saucepan, combine 5 tablespoons butter, 1 cup light brown sugar, 3/4 cup light corn syrup and 1/2 teaspoon salt. Boil, and stir for one minute. Remove from the heat, and stir in 2 cups chopped toasted pecans, 1 to 2 tablespoons bourbon and 2 teaspoons vanilla. Let cool for five minutes, and whisk in 3 eggs. Pour the filling into the crust, and bake on the lower rack for 40 to 45 minutes.Learn more about Desserts