2 1/2cupsall-purpose flour300g, plus more for rolling
1cupunsalted butter 227g, chilled
For the Filling:
For the Egg Wash:
To Prepare the Sweet Potatoes
Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.
For the Crust
Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.
Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.
Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.
Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.
Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.
Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t's shape while baking.
Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.
For the Pie Filling
Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.
Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.
To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.
Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.
Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie's edge and carefully fold the top in a bit to protect the crust during baking
Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.
Top with whipped cream and serve.
TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
Use a food processor and whiz, whiz, whiz! Those blades will chop up all the fibrous strings you find in some sweet potato pies and give you a wonderful silky filling.
For a PERFECT surface put the pie on a turntable and use a large pastry brush to create a swirl.
If you’d like a more decorative edge use a pie crust stamp or cookie cutter. I used an oak leaf stamp!
Glass pie tins are very durable but so slippery; be prepared for some slippage during baking.
Add up to 1/4 cup of bourbon or dark rum to your filling for an extra kick.
A tablespoon of orange zest adds a lovely, fragrant note to the filling. Try it if you love citrus.