-
1
1.
-
2
To make the Prebaked Pie Crust: Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
-
3
Add in butter, and process till the mix resembles coarse meal, about 10 seconds.
-
4
With the machine running, add in ice water in a slow, steady stream, through the feed tube, just till the dough holds together.
-
5
Don't process for more than 30 seconds.
-
6
Turn the dough out onto a work surface.
-
7
Place dough on a sheet of plastic wrap.
-
8
Flatten to create a disc.
-
9
Wrap, and chill for at least 1 hour before using.
-
10
On a lightly floured surface, roll dough into a 1/8-inch-thick round.
-
11
Fit into a 9-inch pie plate.
-
12
Trim pastry using scissors or possibly a sharp paring knife.
-
13
Crimp or possibly decorate the edges of the pastry as desired.
-
14
Transfer to refrigerator to refrigeratefor 30 min.
-
15
Preheat oven to 375 degrees.
-
16
Prick the bottom of pastry all over with a fork.
-
17
Line the pastry with parchment paper; fill with pie weights or possibly dry beans.
-
18
Bake till pastry begins to color around the edges, 15 to 20 min.
-
19
Remove the parchment paper and weights, and continue to bake just till the pastry dries out and turns a light golden brown color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 min more.
-
20
Cold completely on a wire rack before filling.
-
21
Preheat oven to 400 degrees.
-
22
Pierce potatoes several times with the tines of a fork.
-
23
Roast till tender when pierced with the tip of a knife, about 1 hour.
-
24
Set aside to cold slightly.
-
25
When cold sufficient to handle, peel, discarding skins, and place flesh in a medium bowl.
-
26
Mash well; set aside to cold.
-
27
In a medium bowl, whisk Large eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt, till well combined.
-
28
Whisk in cream.
-
29
Add in egg mix to cooled sweet potatoes, and whisk till thoroughly combined.
-
30
Whisk in melted butter.
-
31
Pour into baked crust.
-
32
Bake till filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 min.
-
33
Cold completely before slicing.
-
34
Serve topped with whipped cream.
-
35
This recipe yields 1 nine-inch pie.
