For the perfect pie crust, you'll need: 8 tablespoons butter (1 stick) 6 tablespoons shortening 2 1/2 cups all purpose flour 2 teaspoons salt 4 teaspoons sugar 6 to 8 tablespoons ice water Sweet tips: This recipe makes enough dough for 12 mini pies and pie toppers. Leftover dough can be double wrapped in plastic wrap and refrigerated for 1 week, or frozen for up to 3 weeks.
Chop the butter and shortening into 1/4 inch pieces. Place in the freezer to chill while you prepare the other ingredients. Blend the flour, salt, and sugar in a food processor. Add the chilled shortening and process until the mixture climbs the walls of the processor bowl. Add the butter, one piece at a time, and process thoroughly.
Add the ice water 1 tablespoon at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl. Remove the dough, divide it in half, and flatten each half into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with butter or cooking spray.
On a thoroughly floured surface, roll out the crust to a thickness of 3∕16 inch. Using a 4-inch diameter round cutter, cut 12 crusts. Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface. For this pie, you want the crusts to be slightly larger than normal. Cut them out as usual, then (working on the floured surface) tap around the edges of each crust with the heel of your hand to stretch it slightly.
Using a mini cookie cutter (your choice) and leftover dough, cut out 12 shapes to use as pie toppers. (We like crowns to top Bourbon Pecan pie.) Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers and folding them out over the top of the pan. This will help prevent the crusts from shrinking whilethey bake. Bake the crusts for 12 minutes, until lightly browned.
In a bowl, whisk together the egg, light corn syrup, dark corn syrup, sugar, butter, bourbon, and salt until well combined.
Fill each mini crust with ½ tablespoon of the egg mixture. Add chopped pecans, using smaller pieces on the bottom and larger pieces on top. Carefully add another 1/2 to 1 tablespoon egg mixture to each mini pie, coating the pecans. Fill to just below the brim. Top each mini pie with a pie topper.
Bake for 15 minutes, until the crusts are golden brown. Allow to cool in the muffin tin for a few minutes, then carefully remove the pies from the pan and place on a wire rack to finish cooling. To remove, first try to spin the pies in the muffin wells. If they need a little extra help, run a butter knife along the edge of the crusts to pop them out of the tin.
Serve, or store in an airtight container for up to 2 days.