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Chocolate Bourbon Pecan Pie Recipe
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To Make a Gluten Free Pie Crust:
Sift dry ingredients together. Cut in the butter and shortening with a fork or pastry cutter until the crumbles become pea sized.
In a separate bowl mix together the egg, vinegar, and ice water until thoroughly blended.
Add this mixture to your butter mixture until well blended. Divide into two balls for large pies or into three balls for smaller pies.
Refrigerate the dough balls for at least an hour, covered with plastic wrap.
Roll out and set in your pie plate and prick the dough with a fork.
Bake for 10 minutes, cover the edges with tin foil or pie shields, and then bake for the remaining 10 minutes.
To Make a Buttery Pie Crust
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9" pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
