Kentucky Bourbon Pecan Pie
A rich Kentucky bourbon pie combines a brown sugar filling, a hint of bourbon, and crunchy pecans.
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Instructions
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Preheat the oven to 350 F.
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In a food processor, combine flours, powdered sugar, and salt, then pulse to mix. Add butter pieces, pulse 6 times, then add shortening pieces and pulse 6-7 more times. Gradually sprinkle in water, pulsing until dough forms clumps.
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Transfer dough crumbs to a bowl, pack and knead briefly. Shape into a disk, wrap, and chill for 30-60 minutes.
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Roll dough into a 12-inch circle, fit into a pie plate, and prick the bottom with a fork. Refrigerate, or use a pre-made crust; brush with egg white if desired.
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For the filling, beat butter with brown sugar until creamy. Add eggs individually, beating after each, then beat in vanilla, salt, corn syrup, and bourbon.
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Place the pie shell on a baking sheet.
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Spread 1 cup of pecans evenly into the bottom of the pie shell.
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Pour the prepared filling over the pecans, then sprinkle with the remaining pecans.
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Bake for 45-55 minutes. If the crust edges brown too quickly after 30-40 minutes, cover them with a pie shield or foil.