1. To make the dough, mix the flour, sugar, and salt in the bowl of a food processor, or in a stand mixer fitted with the paddle attachment. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix or pulse the dough until the butter is broken up into small pieces about the size of peas.
2. Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoon of water if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Roll the dough on a lightly floured surface, or between two pieces of parchment paper until it’s about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the refrigerator until firm.
4. To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake until the dough is set and starting to get lightly golden brown, about 15 to 20 minutes. Lift out the foil with the weights and bake until the dough is well-browned, about 5 to 8 minutes more. Turn the oven down to 350ºF (180ºC).
5. To make the filling, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt. Stir in the pecans and candied ginger.
6. Pour the filling into the prebaked tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes to reach that point of doneness. Remove it from the oven and let cool on a wire rack.