In a large bowl, whisk together flour, 2 teaspoons granulated sugar, and salt.

Add the butter and use a pastry cutter to cut the butter into the dry ingredients. The butter should be pea sized and coated in flour. You can also use your hands to do this, but work quickly so you don’t melt the butter.

Add the ice water 1 tablespoon at a time, stirring to incorporate it into the flour mixture. Stop adding water when the dough starts to form clumps and come together. It will still look kind of dry until you get your hands into it. You don’t want it to be overly wet. It’s ok if you don’t use the whole ½ cup of water, but I wouldn’t recommend using much more than that.

Transfer the dough to a lightly floured work surface and use your hands to bring it together into a ball. Try not to overwork the dough, just handle it enough to work in any dry flour.

Using a large knife or a bench scraper, cut the dough in half. Flatten each half into a round disc that is about 1 inch thick.

Wrap each disc in plastic wrap and refrigerate for at least 2 hours or up to 5 days. You’ll only need one of these discs for this recipe, see the post above for ideas on how to use the extra crust or freeze it for later use.

Dust a clean work surface lightly with flour and place your dough disc in the center, lightly dusting the top with flour as well. If your disc is very hard, wait a few minutes for it to soften, then roll it out starting in the center and working your way to the edges. Make sure you roll evenly in all directions to maintain the round shape. If the dough feels sticky, sprinkle it and the rolling pin with a little more flour. You’ll need to roll the dough out to about 12 inches wide and ⅛ inch thick.

Transfer the dough to a 9 inch pie pan and trim the edges. I like to trim it about an inch longer than the outer edge of the pie plate. Fold the edges under and flute the edge all the way around. To flute, use your fingers or knuckles to create a wavy edge. You can see the post above for more tips on how to do this.

Preheat the oven to 350ºF.

In a medium bowl, whisk sugar, corn syrup, eggs, bourbon, and vanilla until combined.

Sprinkle the pecans and chocolate evenly over the prepared pie crust. Pour the filling over the top.

In a small bowl, whisk together the beaten egg and 1 tablespoon cold water. Brush the egg wash lightly over the exposed crust. You will not need all of the egg wash.

Place the pie on a baking sheet and bake in the center of the oven for 45-55 minutes. If the crust begins to darken too much, use a pie crust shield or make one out of aluminum foil.