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1
Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal.
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2
Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces.
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3
Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together.
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4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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6
(The dough can be frozen for up to 2 months; thaw at room temperature.)
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7
Roll out the dough into a 13-inch round on a lightly floured surface.
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8
Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers.
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9
Chill at least30 minutes.
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10
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans.
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11
Bake until golden around the edge, about 20 minutes.
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12
Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes.
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13
Transfer to a rack and let cool completely.
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14
Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
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15
Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl.
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16
Pour into the crust.
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17
Transfer to a baking sheet and bake 30 minutes.
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18
Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes.
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19
Transfer to a rack and let cool completely.
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20
Photograph by Johnny Miller
