Preheat oven to 400°F (200°C).

Let Pie Dough stand at room temperate until softened, 10 to 15 minutes.

On a lightly floured surface, roll Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze until firm, about 15 minutes.

Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

Bake for 15 to 20 minutes. Remove parchment and weights. Bake until bottom is dry and set, 3 to 5 minutes more. (Crust may puff up some, but this is normal.) Let cool completely on a wire rack, at least 20 minutes. Reduce oven temperature to 350°F (180°C).

In a large bowl, whisk together sugar and flour. Add eggs, melted butter, and bourbon, and whisk until smooth and combined. Add buttermilk and maple syrup, and whisk until smooth and combined. Pour into prepared crust.

Bake until a knife inserted near edge comes out clean, 35 to 45 minutes, covering edges with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Serve with Bourbon Whipped Cream.