Instructions

1. Make the pie crust:
2. Place 1 cup all-purpose flour, 3 tablespoons cold unsalted butter, 2 tablespoons cold vegetable shortening, and 1/2 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse until combined and the mixture resembles coarse meal, about 8 (1-second) pulses.
3. Drizzle 1/4 cup ice water through the feed tube and pulse until the dough comes together to form a ball, about 6 (1-second) pulses more.
4. Remove the dough from the food processor and shape into a disk. Wrap completely in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Unwrap the dough and place on a lightly floured work surface. Flour a rolling pin and roll the dough out to a 12-inch round. Transfer the dough to a 9-inch pie plate (not deep dish). Trim all but an inch of dough from around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. Refrigerate at least 10 minutes while you heat the oven and make the filling.
6. Make the filling and bake the pie:
7. Arrange a rack in the middle of the oven and heat the oven to 350°F.
8. Melt 2 tablespoons unsalted butter in the microwave or on the stovetop and transfer to a large bowl. Add 1 cup corn syrup, 1 cup granulated sugar, 3 large eggs, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg, and a pinch of kosher salt if desired, and whisk to combine. Add 1 1/2 cups pecan halves and stir to combine. Pour the mixture into the pie shell and spread into an even layer.
9. Bake until an instant-read thermometer inserted into the center registers 200°F and the top springs back when tapped lightly, 55 to 60 minutes. Place on a wire rack and let cool until warm before serving. Serve slices with crème fraîche mixed with a little powdered sugar if desired.