2.5 cups of Carolina Ground Type 75 pastry flour
1.25 cups of cold, cubed butter
.5 cups of very cold water
1 teaspoon salt
1 tablespoon of sugar
2 egg yolks & 2 Tablespoons heavy cream
Large, course sugar
The night before cube your butter into pea size pieces. Place in the freezer. Weigh out your flour, toss in the salt and sugar and place in the fridge. Weigh out your water and also place in the fridge to chill.
The following day get out your flour, water and butter. The butter will be quite cold, if not frozen. Gently break apart any large clumps that have formed and add the cold butter to the flour. Toss together. Drizzle in the water a tablespoon or so at a time. Mix together either by hand or in a food processor. (If using a food processor be careful not to over mix.) As the dough comes together it will be quite shaggy. Add more water to the mixture as needed, going slowly. Combine until there are no dry spots and you can still see visible pieces of butter. Divide the dough into two pieces. Gently press each into a disk. Wrap and let chill for 45 minutes.
Lightly dust your work surface. Pull out the dough from refrigeration. Imagine a middle line running through the center of your dough. Roll the dough outward from this "equator" in both directions, rolling away from you towards the top of your work surface and from the middle roll towards yourself. Turn the dough 90 degrees and repeat until you've reached a thickness of 1/4 inch.
If your dough begins to stick at any time, gently pick it up, scrape your work surface and dust with fresh flour. If your dough warms up at any point while rolling it, gently lift it onto a floured sheet pan and refrigerate it for a bit. It is important that the butter stay cold through the whole process to ensure a light and flaky crust.
Sweet Potato Pie Filling
You will need one, 9”, prepared pie crust
3 Cups Roasted, Peeled & Mashed Sweet Potatoes
1/3 Cup Coconut Milk
¼ Cup Brown Sugar
2 Large Eggs
1 tablespoon melted butter
1 tablespoon maple syrup
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
Ahead of time:
Prepare one pie crust per directions. Refrigerate while you make the filling.
*Roast, peel and mash 2 to 3 large sweet potatoes.
Preheat oven to 375 degrees.
The filling can be mixed simply in a large bowl with a wooden spoon, or in a food processor. Mixing with a spoon gives a more rustic, textured structure, while doing it in the food processor imparts a smooth and dense quality.
Combine the sweet potato mash, coconut milk, melted butter and maple syrup. Combine. Add to this the brown sugar and various spices. Combine. Lastly, add the eggs one at a time, careful to incorporate them fully without over mixing. Pour the filling into your chilled and ready pie crust. Bake at 375 for 45 minutes, or until done. (The filling should be slightly puffy and golden brown) Let the pie set before slicing, approx. 1 hr. Great with vanilla ice cream!
*To roast sweet potatoes place on a rimmed baking sheet, covered with parchment, and prick with the tines of a kitchen fork several times. Bake for about an hour at 350 degrees. Remove the potatoes from the oven and let cool for 15 minutes. Peel off the skins and place the “meat” in a bowl. Mash with a fork.