The bourbon in this otherwise traditional pecan pie is optional. This recipe comes from a 2016 project where The Post and Courier published recipes from Culinary Institute of Charleston students. This recipe was provided by Brittany Burkett, who now owns Sugar B's Bakeshop in Walterboro.
2016 Culinary Institute of Charleston student Brittany Burkett's version of a Bourbon Pecan Pie. Combine the flour, salt, nutmeg and sugar in a medium bowl. Add the cold butter and shortening and, using your fingertips, work the fat into the dry ingredients until the mixture resembles coarse cornmeal.
Sprinkle the bourbon and water over this mixture. Use folding motion to mix it with a rubber spatula, pressing down on the dough until it is slightly tacky and sticks together. Divide the dough in half and pat each half into a 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 1 hour or up to 2 days. (You will only need one disk of dough to make the pecan pie. Wrapped in foil, the other half of the dough will keep for up to 2 months in the freezer.
Thaw frozen dough in the refrigerator.) Place the disk of dough on a lightly floured surface and roll it out into a 1/8-inch thick, 12-inch wide circle. Transfer to a deep 9-inch pie pan.
Gently press the dough down into the pan. Flute the edges and refrigerate for 1 hour. The crust will need to be partially baked.
Preheat the oven to 350 degrees. Cut a 14-inch square of parchment paper. Fit the parchment onto the dough.
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