Preheat oven to 400ºF.

Prepare entire pie crust mix according to package directions using 1/3 cup water. Roll out into 1/4-inch-thick circle on lightly floured surface; fit into 9-inch pie pan. Trim off excess, folding edges under and pressing flat onto rim of pie pan.

Lightly flour Pie Crust Mold. Roll scraps into logs (about ½ in. thick) and press into rope mold cavity. Use a spatula to trim off excess dough to be level with the mold. Press dough down again, if needed. Carefully remove dough from mold. In small bowl, lightly beat 1 egg with 2 tablespoons water. Brush edge of pie crust with egg wash and apply molded pie dough to crust. Repeat until edge of crust is decorated. Brush top of molded pie crust with egg wash.

In medium bowl, whisk together sugar, corn syrup, melted butter, bourbon, salt, and remaining 3 eggs until smooth. Stir in pecan halves and pour into prepared pie crust. Place on cookie sheet and bake 10 minutes, then reduce oven temperature to 350°F. Bake 45-50 minutes longer or until center of pie is set. Cool completely on cooling grid.