Bourbon Pecan Pie

Method

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1. 01In the bowl of a food processor, combine flour, salt, and 1 tsp sugar. Add one stick frozen margarine cubes, and process until mixture resembles coarse meal, 8 to 10 seconds
2. 02With the machine running, add ice water in a slow, steady stream. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. 03Roll the dough into one ball. Flatten into a disc and wrap in plastic. Transfer to the freezer and chill for 15/20 minutes.
4. 04Roll out the ball between two pieces of wax paper and place into a pie dish. Flute the pie edge using your fingers or press a fork along the edge to create another design.
5. 05In a mixing bowl, mix corn syrup, eggs, one cup sugar, two tablespoons melted margarine, vanilla, salt, and bourbon. Pour filling into pie crust.
6. 06Place pecans on top of filling, evenly placing to create a nice pattern.
7. 07Bake on 350 for 50- 60 minutes. Allow to cool and set at least one hour before serving.
8. 08Optional- serve with vanilla ice cream