FORMING THE PIE SHELL

You will need a single disk of prepared pie dough, you can't go wrong with my All Butter Vodka Dough Recipe or my Basic All Butter Pie Dough.  These recipes make 2 disks, I suggest making both and freezing the second one to have on hand for your next pie baking adventure.

1. Remove the dough disk from refrigerator and roll out onto a lightly floured surface into a 12" round about 1/8" - 1/4" thick.
2. Gently transfer the rolled dough into a 9" pie dish, leaving a 1-2" overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate.
3. To flute the edges, gently pinch the dough between your thumb and pointer finger on one hand and your the knuckle of your pointer on the other hand to create a crimped flute. Repeat all of the way around the edge.
4. Use a fork to dock (prick) small holes into the bottom of the pie shell.
5. Place the pie shell in the freezer and chill for at least 20 minutes while the oven preheats.

BLIND BAKING THE PIE SHELL

1. Preheat oven to 400°F.
2. Place the chilled pie shell on a baking sheet and line with a layer of parchment paper or foil. Fill the lined shell with beans, pie weights or rice. Be sure the weights fill the entire shell and reach to the edges and up the sides.
3. Bake with weights for about 15 minutes, until the crust barely begins to turn a golden color and starts to look dry. Carefully use the lining to lift and remove the weights. Then bake for another 5 minutes until the bottom of the shell looks dry, too. Allow to cool on a rack.

PREPARE THE FILLING

While the crust blind bakes, prepare the filling. 

1. Once the shell is baked, turn the oven down to 350°F. Spread the pecans on a baking sheet and toast for 6-8 minutes until they start to brown slightly and you smell a nutty aroma.
2. Meanwhile, start the filling by whisking the brown sugar and maple syrup together in a heavy saucepan over medium heat until the sugar is fully dissolved. Remove from heat.
3. Whisk in the butter, bourbon, salt and vanilla. Allow the mixture to cool.
4. Once the mixture has cooled way down, beat in the eggs. Mix until the mixture is fully blended and starts to thicken. If the mixture is too warm, the eggs will begin to cook and they will start to curdle. Yuck, don't do that.
5. Place the blind baked pie shell on a baking sheet and fill with the toasted pecans. Slowly pour the filling over the top.

BAKE THE PIE

1. Bake the pie at 350°F for 45-50 minutes, until the filling is set; rotating the pan halfway through. The filling should be just barely jiggly in the center.
2. Place on a cooling rack and allow to fully cool before serving.

MAKE THE OPTIONAL PIE CRUST DECORATIONS 

1. While the pie cools, roll out the extra pie dough and cut desired shapes.
2. Brush with egg wash, and sprinkle with raw or flavored sugar. Bake at 350°F for 10-15 minutes, until the pie crust cookies start to turn a golden color.
3. Top the cooled pie with baked crust elements in any design your heart desires!