• If using a premade crust, skip this step.

To make the pastry in a food processor:

• Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball.

To make the pastry by hand:

• Add the flour, sugar, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water. Remove and knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
• Preheat oven to 350°F/175°C.

Make the filling:

• To a mixing bowl, add the eggs, butter and milk, whisk until combined. Add the brown sugar, maple syrup, bourbon, vanilla, salt and mix well. Roughly chop the 2 cups of the pecans and add.

Blind bake the crust:

• Remove the dough from the fridge and roll out onto a floured surface. The dough will be hard, don't worry, this is just the butter hardening. Leave out for a couple of minutes to soften, then start rolling. Roll the dough over the rolling pin and lift into a greased 9-inch (23 cm) pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty.
• Use a fork to poke holes in the base of the dough. Cover the entire crust with foil. Bake in the center of the oven for 10 minutes. (you can do this with pre-made crust).
• Remove from the oven, carefully remove the foil (the edges will be soft) and allow to cool slightly.
• Place the cooled pie crust on a baking sheet (in case it bubbles over). Pour the filling into the pastry shell. Arrange the ¾ cup (112 grams) of pecans on top in a decorative pattern.
• Bake for 40 minutes until the center is set but still a little jiggly. Remove from the oven and allow to cool until set.