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1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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2
Add the shortening and pulse until the mixture looks like cornmeal.
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3
Add the butter and pulse until it is in pea-size pieces.
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4
Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly.
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5
Turn out onto a piece of plastic wrap; shape into a disk and wrap.
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6
Refrigerate until firm, at least 1 hour or overnight.
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease the dough into a 9-inch pie plate.
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9
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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10
Refrigerate until firm, about 30 minutes.
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11
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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12
Bake until lightly golden around the edge, about 20 minutes.
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13
Remove the foil and weights and continue baking until golden all over, about 15 more minutes.
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14
Transfer to a rack and let cool completely.
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15
Meanwhile, make the filling: Prick the sweet potatoes all over with a fork.
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16
Microwave until tender, about 10 minutes.
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17
Let cool slightly, then peel the sweet potatoes and transfer to a mini food processor; puree until very smooth, about 1 minute.
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18
(You should have about 1 cup sweet potato puree.)
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19
Whisk the granulated sugar, brown sugar, cornmeal and salt in a medium bowl.
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20
Whisk the sweet potato puree, eggs, melted butter, buttermilk, lemon zest and juice and the vanilla in a large bowl; add the sugar mixture and whisk.
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21
Pour the filling into the cooled crust.
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22
Bake until the filling is set in the middle, 45 to 50 minutes.
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23
Transfer to a rack and let cool completely.
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24
Photograph by Con Poulos
