Add flour, salt, brown sugar, and cinnamon to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.

Add the cold water and pulsate to combine. The dough should come together and look shiny and well-blended. If it's still too dry, add one more tablespoon of water.

The dough can also be made in a large bowl using a pastry blender or your fingers.

Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 3 hours or overnight.

When ready to use, place waxed paper on a flat surface and lightly dust it with flour.

Roll the dough ball out to fit a 9-inch pie dish or 10 ½-inch pie dish.

Transfer the crust to the pie plate and press evenly into the bottom and sides of the pie dish.

If not using canned pecan pie filling, follow the below instructions to make your own.

In a small bowl, combine brown sugar, cornstarch, and salt; whisk to combine.

Place a saucepan over low, medium heat, and add the sugar mixture to it.

Whisk in the egg yolks, dark corn syrup, or maple syrup, and cream until smooth. Stir continuously and bring to a simmer.

Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.

Remove from heat. Stir in cold diced butter until thoroughly melted.

Stir in vanilla extract and bourbon if using.

Add chopped pecans to the bottom of the prepared pie crust. Distribute evenly, and pour the pie filling mixture on top. Stir it slightly to combine. Level the top with a spatula.

Top with the remaining pecan halves.

Preheat oven to 350 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.

Cover with foil and bake for 30 minutes. Uncover and continue baking for 20 minutes. Check on the pie. When done, it should be slightly jiggly, and the pecans should look golden brown. If the pie is still not settled, cover and bake for another 10 minutes or as needed.

Remove from oven, discard the foil cover, and let it cool on a wire rack for several hours.

Once cooled, transfer to the fridge for the mixture to settle.

Serve with vanilla ice cream.