Roll chilled pie dough to a little less than ¼ inch thick. Place in pie dish 9-9.5”. Chill completely, approximately 30-45 minutes.
Trim any excess dough that hangs over the edge more than ½ inch. Roll under and crimp decoratively. Chill completely.
Line with parchment, fill with baking beans or pie weights, bake 15 minutes before removing the parchment and weights. Continue baking until the bottom is golden brown.
For the Filling:
While crust is chilling, melt butter and whisk in sugar and salt. Add eggs and yolk. Whisk to incorporate
Whisk in syrup, vanilla, and bourbon.
Cook over a double boiler until 130°F. Add nuts.
Pour into prepared, parbaked, warm crust.
Bake at 275° until done. Approximately 40 minutes.
Yield: 1, 9" Crust
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