Directions
To make the crust:
Whisk together flour, salt and sugar. Cut shortening into the flour mixture until it is almost incorporated.
Add milk and mix until just combined. You do not want to over mix here, or the crust will be rubbery. Form a large ball with the dough and place in the middle of a flat surface covered with flour.
With a rolling pin, roll the dough out until it is about 2 inches larger than the upside down pie plate. Once it is big enough, flip the pie plate back over and lay the dough in the plate lightly pushing it to the bottom and the sides.
With a fork, poke a few holes in the bottom of the crust and push the sides of the crust into the side of the plate. Then, to make the lip of the pie look fancy, use the fork to make marks in the dough on the lip of the plate (picture shown) and rip off any excess dough. Set aside for filling.
Note: You can also use the extra dough to make decorations. Roll out the extra dough and cut out any shape you want – here I used a turkey. With a fork, mix 1 egg and 1 Tbsp of water. Lightly brush a small amount of the eff mixture over the cut out and then sprinkle with sugar. Bake at 375 until golden brown (about 2-5 minutes depending on how big your cut out is).
To make the filling and assemble pie:
Mix melted butter or margarine and corn syrup together until it has a glossy look. Add salt and sugar and mix until it is completely integrated into the mixture. Mix in eggs and bourbon until the entire mixture is a pale yellow color (no darker yellow egg streaks). Set aside.
Start filling the crust by placing the unwrapped
gelt at the bottom of the pie crust. Add both chopped and halved pecans. Then add filling mixture.
Bake at 375 degrees for 45 minutes to an hour. The edges of the crust should be a golden brown and the filling should be completely congealed.
