In medium bowl whisk together 1 cup of the flour, salt, sugar and baking powder. In separate small bowl whisk together the oil and water, pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and starts to form a ball. Add additional ½ cup flour, if needed.
Use immediately or wrap dough ball in plastic wrap and refrigerate until ready to use. Makes one 9-inch (22 cm) pie crust.
When ready to use: place dough ball on a floured surface and roll out.
Filling
Preheat oven to 425ºF (220ºC). Prepare the single pie shell as directed above. Blind bake (line with a square of parchment then fill with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes or until light and golden. Remove and set aside.
Adjust oven temperature to 350ºF (180ºC).
In bowl of electric mixer on medium-high speed, whip together the canola oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in pecans and chocolate chips.
Pour into baked pie crust (you may have more filling than will fit into your pie pan- fill pie crust but do not overfill). Bake for 50-60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie.
35 minutes
