Old Fashioned Sweet Potato Pie

Updated at: Wed, 08 Nov 2023 17:24:44 GMT

Step 1

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Step 2

Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

Step 3

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

Step 4

Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.

Step 5

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

Step 6

When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

Step 7

Proceed with the pie per your recipe’s instructions.

Step 8

Preheat oven to 425°F.

Step 9

Prepare or thaw a 9-inch piecrust. Place on a foil or parchment lined cookie tray for easy clean up after baking.

Step 10

Drain and puree potatoes using a hand held blender or standard blender. The puree should be very smooth.

Step 11

Measure to obtain 2 cups of blended sweet potato puree. Whisk in brown sugar, butter, egg yolk, milk, ginger, cinnamon, vanilla and salt.

Step 12

Whisk egg whites to soft peak and fold into sweet potato mixture. Pour filling into pie shell and place in oven at 425°F for 10 minutes.

Step 13

Reduce heat to 350°F and bake until center no longer trembles, about 45-50 minutes.

Step 14

Place a few mini marshmallows on top and return pie to oven for a few minutes until marshmallows have melted and are slightly brown.

Step 15

Optional: Roll additional piecrust dough to 1/8 inch and cut leaves or other patterns. Any leftover piecrust can be stored in freezer. Using back of a pairing knife make veins or other designs. Place on a parchment lined cookie sheet and brush with water. Sprinkle with granulated sugar and bake until light golden, approximately 12-15 minutes. Place leaves on baked pie along with whole pecans lined around edge.

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