New York Times Bourbon Pecan Pie

Preheat oven to 450ºF.
In a large bowl blend the flour, salt, butter and shortening until the mixture resembles meal. Add 2 tablespoons of the water, toss the mixture until the water is incorporated, adding more water to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper for 1 hour. Roll out the dough ⅛ inch thick on a lightly floured surface, fit it into a 9-inch glass pie plate, and crimp the edge. Chill the shell while making the filling.
In a large bowl whisk together the eggs, sugar, light corn syrup, dark corn syrup, butter, bourbon and the salt. Add the pecan halves. Pour the filling into the shell
Bake in a preheated oven for 10 minutes in the middle of the oven.
Reduce the temperature to 350ºF and bake the pie for 35 minutes, or until the filling is just set.