1. Combine the cubed butter, flour, and salt in a large bowl. Using a pastry cutter or fingers, cut the butter into the flour. Add just enough cold water to bring the dough together in a shaggy mass. The dough should feel on the dry side. Press into a flat disk and wrap in plastic film. Refrigerate for at least 30 minutes, or better, overnight.

2. On a lightly floured work surface, roll the dough into a circle, about ⅛-inch thick. Transfer to a 9-inch pie tin. Trim the dough with scissors so you have about ¾” overhang. Brush the edge of the dough with a little water, then fold the excess over to form a double walled crust, crimping together with your fingers. Place in the fridge to chill for 30 minutes. 

3. Prick the dough all over with a fork, then place a piece of parchment paper over the dough and fill with pie weights (or dried beans). Bake in a 375-degree oven for 15 minutes. Remove the parchment paper and pie weights and bake for 5 minutes more. Let cool.

4. Whisk together the melted butter, Boozy Butterscotch, and eggs till well incorporated. Mix in the pecans. Place the pie on a cookie tray. Pour the filling into the shell and return to the oven. Bake for 40-50 minutes, rotating halfway through, until the filling is just set. It should still have a little wiggle in the center when you shake it. Remove from the oven and let cool completely before serving.