• Make the dough in the food processor: Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
• In a small bowl, combine 5 tablespoons of ice water, 1 tablespoon apple cider vinegar, and 1 tablespoon of pure vanilla extract. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly; don't let the dough form into a ball in the machine.
• Make the dough By hand: Cut the butter into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear the butter. Instead, scrape butter off the pastry blender during the mixing process and continue mixing. If the butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2–5 minutes.
• Sprinkling 5 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 2 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready.
• If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
• Form the dough: Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
• Roll the dough: Lightly grease (2)  9-inch deep pie dish with baking spray with flour or softened unsalted butter, including the rim, and set aside. Lightly dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and let the dough sit on the countertop for 5-10 minutes so that it's malleable enough to roll; lightly dust it with flour and roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. (Keep the other disk refrigerated until it's time to make the other pie).
• Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If the dough is softening too fast, chill in the refrigerator until firm, 2–5 minutes.)
• Roll the dough until it's about 2–3 inches larger than the pie dish, all the way around. Overturn the pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies, if desired!)
• Remove the pie dish and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If the dough is softening too fast, put it back into the refrigerator until it firms up, 2–5 minutes.)
• Fit crust gently into the dish, pressing firmly against the side and bottom, careful not to stretch the dough. Trim away the excess dough, leaving a ½-inch overhang all around. Fold it under; flute or crimp the edge with your fingers (lightly flour your fingers if the dough is sticking).
• Alternately you can use the tines of a fork to crimp the edges. Next, prick the bottom of the crust all over with a fork to prevent bubbles; this keeps it from puffing as it bakes; repeat the process with the remaining pie crust. Place the crusts in the freezer for at least 15 minutes while you heat the oven to 425 F.
• Blind Bake: Next, place the unbaked pies on a sheet pan and line the crust with parchment paper. Then fill the paper three-quarters full with pie weight or dried beans and bake the crust for 20 to 25 minutes until the edges start to brown.
• Remove the pie weight and parchment paper (If you're using dried beans, save the beans for another time), and bake for another 5 minutes. Then, remove the pie crusts from the oven and set them aside to cool while preparing the pecan filling.
• For the browned butter: In a small saucepan over medium heat, melt the butter, then cook, occasionally swirling, until dark golden brown, about 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about ½ cup).
• For the Bourbon Pecan Pie filling: In a large bowl, whisk the granulated sugar, brown sugar, dark corn syrup, browned butter, vanilla, eggs, bourbon, pure vanilla extract, cornstarch, and kosher salt until smooth and well combined.
• Place the pecans in the bottom of the pre-baked pie crusts (about 1 heaping cup on each pie). Then, pour the syrup mixture evenly over the top of each pie. Bake the Bourbon pecan pie in the 350F preheated oven for 50 to 60  minutes or until the center is just set. (The internal temperature of the pie should be 200° F  when it is done).
• Tap the surface of the Bourbon pecan pie lightly; it should spring back when done. If pie crust is over-browning, cover with a crust shield. *(Remember, it will continue to cook after baking, so you don't want to overcook it). Allow cooling for 4 hours or overnight. Serve with a large dollop of Bourbon Whipped Cream, if desired. Store leftover pie in an airtight container in the refrigerator.

How to Make Bourbon Whipped Cream

• Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, bourbon, and vanilla and beat on medium-high until it forms soft peaks.