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Bourbon-Brown Butter Pecan Pie

['1/2 teaspoon kosher salt', '1 1/2 cups all-purpose flour, plus more', '3/4 cup vegetable shortening', '1/2 cup (1 stick) unsalted butter', '3 large eggs', '1 cup (packed) light brown sugar', '1/2 cup honey', '"1/2 cup pure cane syrup (such as Steens) or dark corn syrup", 2 tablespoons bourbon', '2 tablespoons vanilla extract', 'Pinch of freshly grated nutmeg', 'Pinch of ground cinnamon', '2 cups pecans', 'chopped']

Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
Chill until firm, at least 4 hours.

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