Place the flour, salt and sugar in the bowl of a large food processor fitted with a blade attachment and pulse 2 to 3 times to combine.

Add the cubed butter and shortening to the bowl of the food processor and pulse 2 to 4 times until pea-sized clumps start to form.

Pour the water and 1 tablespoon of vodka into the spout of the food processor so it slowly drizzles over the mixture, pulsing 2 to 3 times to combine.

Using your fingertips, feel if the dough is crumbly. If so, add the rest of the vodka through the spout of the food processor, pulsing 1 to 2 more times. If it feels sticky and holds together when you pinch it between your fingers, reserve the rest of the vodka for another purpose.

Press the dough into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least one hour and up to two days.

When you’re ready to use your pie crust, roll each disk out on a lightly floured surface to an approximately 11-inch circle.

Transfer to a 9-inch pie dish and press or crimp ends.

Chill, uncovered, in the refrigerator for at least one hour before baking.

Preheat the oven to 350°F.

In a medium bowl, whisk together the eggs, dark brown corn syrup, light brown corn syrup, sugar, butter, salt and vanilla.

Spread the pecans in the bottom of the prepared pie shell.

Pour the filling over the pecans.

Bake for 50 to 60 minutes or until the filling has set. Halfway through baking, rotate the pie.

Allow the pie to cool at room temperature for at least 1 hour or refrigerate until cool before cutting.

In a medium saucepan (at least 2-1/2 quarts), add sugar and water and stir. Do not stir again (I mean it!) as crystallization can occur. If there are any sugar crystals on the side of the saucepan, whip down with a wet pastry brush. This is also to prevent crystallization.

Place the saucepan over medium to low heat until the sugar begins to dissolve, about 5 to 10 minutes. Turn the heat up to medium-high and cook until the sugar begins to caramelize, about 5 to 7 minutes. The mixture will become amber in color, similar to tea. Reminder, do not sir while this is happening.

Watch and smell the mixture closely because it goes from caramel to burnt quickly.

Turn off the heat and stand back to avoid being splattered on by the caramel.

Slowly add the butter and cream. The cream will bubble violently – don’t panic – and the caramel might solidify.

Simmer over low heat, stirring constantly until caramel dissolves and the sauce is smooth, about 1 minute.

Stir in the bourbon and salt. Allow the sauce to cool to room temperature. The sauce will thicken as it cools.

The sauce can be prepared 3 days in advance and refrigerated once cooled. Serve it warm by heating it on medium in the microwave, stirring every 30 seconds.

Serve a slice of pie drizzled with the bourbon caramel sauce and topped with vanilla ice cream or whipped cream, if desired.