Preheat the oven to 350℉/175℃.
Cover the bottom of a 9-inch pie plate with the crust. Trim edge, leaving an overhang of about a ½ inch. Fold the overhang under and lightly press it against the rim of the pie plate, then crimp decoratively.
Lightly prick the bottom all over with a fork. Chill the dough until firm, at least 30 minutes (or freeze for 10 minutes).
In a medium bowl, whisk eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt until blended.
Place pecans at the bottom of the pie pan and pour the corn syrup mixture evenly over the pecans.
Place the pie on a cookie sheet and bake for about 50 minutes to 1 hour. Cover the crust's edge with foil or a pie crust shield for about 30 minutes to prevent it from browning too soon. Also, this is the perfect time to add decorative pecans if you want. After 30 minutes, remove the foil and continue baking until the pie is set.
Remove the pie from the oven, and cool completely before serving, an hour or two.
Serve pecan pie at room temperature with whipped cream or vanilla ice cream.