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1
In a food processor, pulse the flour with the sugar and salt.
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2
Add the butter and shortening and pulse just until the mixture resembles coarse meal.
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3
Add the ice water and process until a dough just starts to form.
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4
Transfer the dough to a floured work surface and knead gently.
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5
Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
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6
Preheat the oven to 375.
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7
On a lightly floured work surface, roll out the dough to an 11-inch round about 1/8 inch thick.
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8
Transfer the dough to a 9-inch pie dish and trim the overhang to 3/4 inch; fold the overhang under itself and crimp decoratively.
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9
Prick the bottom of the pie shell all over and refrigerate until firm.
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10
Line the shell with foil and fill with pie weights or dried beans.
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11
Bake for about 20 minutes, or until lightly golden around the edge.
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12
Remove the foil and the weights and bake for about 12 minutes longer, or until the pie shell is golden brown and cooked on the bottom.
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13
Cover the rim of the pie shell with foil when it starts to brown.
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14
Leave the oven on.
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15
Pierce the sweet potatoes and bake them for 1 hour, or until tender; cool slightly.
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16
Slit the skins and scoop the potatoes into a bowl.
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17
Mash until smooth.
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18
Whisk in the cream, brown sugar, eggs, butter, vanilla, salt, cinnamon, allspice and nutmeg and scrape into the pie shell.
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19
Bake the sweet potato pie for 15 minutes.
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20
Turn the oven down to 350 and continue to bake for about 40 minutes longer, or until the filling is set.
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21
Transfer the pie to a wire rack to cool.
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22
Serve warm or at room temperature with vanilla ice cream and Praline Sauce.
