To Prepare All Butter Crust:

Stir the a.p. flour, salt, and sugar together in a mixing bowl.  Add the butter pieces and toss to evenly combine with flour mixture.  With a pastry cutter, forks or your fingers, cut butter into pea-sized pieces in flour.  Be careful to not overwork the butter.   

Combine the water, ice and vinegar a bowl.  Add 1-2 tablespoons of liquid to flour butter mixture and stir with a spatula.  Continue to add liquid in 1-2 tablespoon amounts and stir until dough forms a ball. (Ideally, this should be 4-6 total tablespoons of liquid.)  Form into a disk and wrap with plastic wrap.  Chill in the refrigerator for an hour (or more).  Roll on a floured surface and place into a 9-inch pie pan.  Fill and bake as desired.

To Make Bourbon Pecan Pie Filling:

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or foil.  Place the pie pan and pie crust on baking sheet.  Set aside. 

In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, salt, bourbon and cinnamon.  Stir in the pecans.  Pour into prepared pie crust. 

Bake for 55-60 minutes.  The filling will puff around the edges and should jiggle slightly in the center.  A knife inserted in the pie’s center should come out clean.  Let cool completely on a wire rack. Serve with whipped cream or ice cream. 

To store the pie, cover with plastic wrap in the refrigerator for up to 3 days.