Pecan Pie with a touch of Bourbon

Pie Crust :
2 cups all-purpose flour
⅓ cups light brown sugar
¾ teaspoon  fine sea salt
1 stick unsalted butter
7 tablespoons unsalted butter

Filling:
½ cup granulated sugar
¼ cup light brown sugar

1½ teaspoons all-purpose flour
½ teaspoon  fine sea salt
4 large eggs
1½ cups cane, sorghum or dark corn syrup, or honey
3 tablespoons bourbon
1½ tablespoons unsalted butter
1½ tablespoons pure vanilla extract
1¾ cups unsalted pecan halves

1 .  Make the Piecrust: In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.

2 .  Make the Filling: Meanwhile, preheat the oven to 350 degrees F*. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.

3 .  Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.