Basic Piecrust for a
-Double-Crust Pie
3 lg Orange-fleshed sweet
-potatoes; (Louisiana yams),
; scrubbed
8 tb Butter; melted (1 stick)
3/4 c Packed light brown sugar
1/2 c Granulated sugar
2 lg Eggs; beaten
1/4 c Half-and-half
3/4 ts Ground cinnamon
1 ts Ground nutmeg
BASIC PIECRUST
1 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored vegetable
-shortening; chilled
1/3 c Iced water
1. On a lightly floured work surface, roll out the dough into a 13-inch
circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch
pie pan, and gently unfold the dough to fit into the pan.
2. Using scissors or a sharp knife, trim the dough to a 1-inch overhang.
Fold the dough under itself so the edge of the fold is flush with the edge
of the pan. Flute the dough around the edge of the pan. Cover with plastic
wrap and refrigerate while making the filling.
3. Bring a large pot of lightly salted water to a boil over high heat. Add
the sweet potatoes and reduce the heat to medium. Cook until the sweet
potatoes are tender when pierced with a knife, about 30 minutes.
4. Drain and run under cold water until cool enough to handle. Peel the
sweet potatoes and place in a medium bowl. Mash with an electric mixer on
medium speed until very smooth. Measure 3 cups mashed sweet potatoes,
keeping any extra for another use, and set aside.
5. Preheat the oven to 400 degrees F. Uncover the pie shell and brush the
interior with some of the melted butter. Sprinkle 1/4 cup of the brown
sugar over the bottom of the pie shell. Bake until the pie dough is set and
just beginning to brown, about 15 minutes. If the pie shell puffs, do not
prick it.
6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix
the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown
sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg.
Spread into the partially baked pie shell, smoothing the top.
7. Reduce the oven temperature to 350 degrees F. Bake until a knife
inserted in the center of the filling comes out clean, about 1 1/2 hours.
Cool completely on a wire cake rack. Cover and refrigerate until ready to
serve.
Makes 8 servings.
Basic Piecrust:
1.Sift the flour and salt into a medium bowl. Add the shortening. Using a
fork or a pastry blender, cut the shortening into the flour until the
mixture resembles coarse crumbs with a few pea-sized bits.
2.Stirring with the fork, gradually add enough of the water until the
mixture clumps together (you may need more or less water). Gather up the
dough and press into a thick disk. If desired, wrap the dough in wax paper
and refrigerate for up to 1 hour.
Makes one 9-inch piecrust
Yields
1 servings