Bourbon pecan pie

Updated at: Thu, 17 Aug 2023 12:05:56 GMT

Step 1

Add flour, sugar, salt to a large mixing bowl and grate butter straight into bowl, work quickly as you don't want butter to become room temp. Stir mixture through a couple times to distribute butter through flour

Step 2

Sprinkle water and bourbon onto mixture

Step 3

Mix gently a couple more times- just enough so there is an even ratio of butter/flour. Do not form a dough. Mixture should look like a lumpy but evenly distributed floury mess! It may look crumbly and crazy but it'll come together after it rests in fridge.

Step 4

Lay down a sheet of cling film and place mixture on top

Step 5

Fold cling film over mixture and use your hands to press down on mixture to form a disc. Wrap tightly and place in fridge for 30 mins

Step 6

Take crust out of fridge. Unwrap and use either your hands or rolling pin to flatten to about 1/4 inch. Lift crust to a pie dish, trim off excess and design to your liking.

Step 7

Cover pie dish with cling film and place in fridge to cool for 15 mins

Step 8

Preheat oven to 190c (375f)

Step 9

Place sheet of aluminum foil over pie dish and fill with uncooked rice, bake for 25 mins.

Step 10

Remove pie weights and foil and return to oven, bake for an additional 5-10 mins. Crust should be cooked through and slightly browned.

Step 11

Preheat oven to 180c (356f)

Step 12

Add eggs and sugar to bowl and stir until mixture is even

Step 13

Add remaining ingredients to egg mixture and stir to combine

Step 14

Scoop pie filling into crust. Using foil, cover crust edge

Step 15

Bake for 35-40 minutes. The surface will be golden and hard but pie should be slightly jiggly when bumped, as the inside will be nice and gooey.

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