Pulse flour and salt, cut in cold butter until pea-sized, then add ice water to form a dough. Shape into a disk, wrap, and chill at least 1 hour.

Roll dough into a 12-inch circle, fit into a 9.5-inch deep dish pie plate, fold the overhang under, and crimp the edges.

Preheat oven to 350°F (175°C). Toast the pecans on a baking sheet for 8 to 10 minutes, until fragrant, then cool.

Whisk eggs, then add dark corn syrup, brown sugar, granulated sugar, melted butter, vanilla, salt, and bourbon. Whisk until smooth.

Arrange pecans in the crust, pour filling over, and bake on a baking sheet on the lowest rack for 50 to 60 minutes, until edges are set and the center has a slight wobble. Cover crust edges with foil if they brown too quickly.

Cool pie on a wire rack for at least 2 hours, then slice and serve.