Preparation Method
- In a large bowl or food processor, add flour, salt, sugar, and butter. Using a pastry cutter or your hands, work butter into the dry ingredients until mixture is crumbly, and butter pieces are no larger than pea-sized. If using a food processor, pulse several times. In a liquid measuring cup, combine egg, vodka and 2 tablespoons cold water. Whisk with a fork.
- Add liquid to dough and mix until dough comes together. If needed, add an additional tablespoon of water.
- Divide the dough into 2 even balls and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Preheat oven to Bake 350°F. Roll out one dough disk and transfer to a 9-inch glass pie dish. Set aside other dough disk for later use. Crimp or fold edges of pie crust as desired. Freeze crust for 20 minutes.
- While crust is chilling, make pecan filling. In a medium bowl, add sugar, corn syrup, salt, flour, egg and vanilla. Stir to combine. Add pecans and stir. Add pecan filling to crust. Bake pie for 30 minutes.
- While pecan filling is baking, make pumpkin filling. In a large bowl, add all ingredients for pumpkin filling and whisk well to combine. Pour into crust over pecan filling. Sprinkle with chopped pecans
- Bake until almost set and center is just slightly jiggly, 40-45 minutes. Cover crust with foil collar if browning too quickly. Allow pie to cool completely before serving.
