The Best Sweet Potato Pie. Recipe for homemade pie filling with homemade flaky pie crust. Perfect Holiday dessert.
- 2 unbaked 9-inch pie shells homemade or premade crust
- 2 large or 3 medium sweet potatoes
- 1/2 cup 1 stick butter or margarine softened
- 1 cup granulated sugar
- 2/3 cup (5 fluid-ounce) can evaporated Milk
- 2 large eggs beaten
- 2 tablespoons packed brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Homemade Pie crust:
- 2 cups sifted all purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 5 to 7 Tablespoons COLD water
Cook sweet potatoes in boiling water for 45 to 50 minutes or until tender. Drain, cool slightly and peel.
Preheat oven to 425° F.
Mash warm sweet potatoes and butter in large bowl. Stir in granulated sugar, evaporated milk, eggs and brown sugar. Stir in lemon juice, vanilla extract, cinnamon, nutmeg and salt. Pour into pie shells.
Bake for 15 minutes. Reduce heat to 350° F; bake for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream, if desired. Serve immediately or refrigerate.
Homemade Pie Crust:
Sift together flour and salt. Cut in shortening with pastry blender or blending fork until pieces are the size of small peas.
To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until looks like small peas.
Sprinkle 1 Tablespoon of the water over part of the flour mixture. Gently toss with a fork; push to one side of bowl.
Sprinkle next Tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into ball. ( For two crust pie, divide dough for upper and lower crust. Form each in ball.)
On a lightly floured surface; flatten ball sightly and roll 1/8 inch thick. If edges split, pinch together. Always roll dough from center to edge. Using light strokes.
To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides. Trim 1/2 to 1 inch beyond edge; fold under and flute.
.Do NOT prick pastry.
Pour in filling and bake as directed above.
Recipe makes 2 pies