If you do not want to make the decorative leaf cutouts, only make half the pie crust recipe, or save the other pie crust for another pie!
Add flour, sugar and salt to a food processor and pulse to combine.
While the food processor is running, add in cold butter a few pieces at a time until all is combined.
While the food processor is running, add in the cold bourbon. Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.
Divide the dough in two, form into disks and wrap tightly with plastic wrap.
Chill the dough in the fridge for at least two hours and up to three days.
Once the dough has chilled, remove one disk form the fridge and allow it to sit out of the fridge for 15-20 minutes until it is soft but still cold.
Roll the dough out on a floured surface until you have a 10 inch circle.
Carefully transfer the dough to a 9 inch pie pan.
Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the filling.