By Robert J. Matthews
1 1/2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup unsalted butter, cold and cubed For the Pecan Filling: 1/2 cup unsalted butter 1 cup brown sugar, packed 1/2 cup light corn syrup 1/4 cup pure maple syrup 2 tablespoons bourbon 1/2 teaspoon salt 3 large eggs, beaten 2 cups pecans, chopped
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a food processor, combine the flour and powdered sugar.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool slightly.