1½ c. all purpose flour, more for dusting
1 c. white wheat flour
2 tsp. salt
2 tbsp. sugar
1½ c. unsalted butter, cold (cut into smaller pieces)
4 tbsp. vegetable shortening, cold
4 tbsp. vodka
½ c. cold water, plus extra as needed
For the pie:
6 tbsp. unsalted butter, room temperature
1 c. light brown sugar, packed
3 large eggs
½ tsp. salt
1 tsp. pure vanilla extract
¾ c. dark corn syrup
2 tbsp. bourbon
4 strips bacon, well cooked and roughly chopped
1½ c. chopped pecans, divided
For the crust: In a large bowl, stir together the flour, salt, and sugar until everything is thoroughly combined. Add the butter and shortening and cut the mixture together using a pastry cutter until it forms small pea-size crumbs (I used my hands to break up the butter and the shortening). Pour the vodka evenly over the dry ingredients, a few tablespoons at a time, using a rubber spatula to press the dough together ( I used my hands). Do the same with the water and continue to mold the dough together until a large ball forms. the dough should be fairly wet and sticky but if it seems dry add a tablespoon of ice water at a time until everything comes together easily (Don't overwork the dough because it will be tough). Wrap the dough in plastic wrap and place in he refrigerator for 1 hour or up to 2 days. For the pie: Preheat oven to 350 Degrees with rack in the middle position. Whisk together the butter and sugar with a wire whisk in a large mixing bowl until the mixture is light and fluffy. Add the eggs, one at a time,mixing well after each egg. Add the salt, vanilla, corn syrup, and bourbon and whisk until everything is fully incorporated. Stir in the bacon and 1 cup of the chopped pecans. Set the mixture aside. Prepare the crust by placing the dough on a floured work surface and with a flour rolling pin and roll into a 11 inch circle. about ⅛ inch thick. Lay the crust into a 9 inch pie dish and gently press it into the dish and trim away the excess dough hanging over the rim of the pie dish and gently crimp the edges of the pie with your fingers crimping with a pinching motion. Place the baking dish on a line baking sheet. Arrange the remaining ½ cup of pecan in a later on the bottom of the pie shell. Give the filling one last stir and pour into the pie dish over the pecans and bake until crust and the pecans are golden brown and the middle of the pie no longer moves, about 50-60 minutes. Let cool at room temperature until the filling is set. This could take between 45-60 minutes.