Menu
1/4 tsp. Clabber Girl Baking Powder
1 tsp. ground cinnamon
1/4 tsp. Kosher salt
1 tsp. vanilla extract
10 Tbsp. butter, cold and cut into chunks
1 egg, beaten
3-4 Tbsp. ice water, as needed
1 Tbsp. Clabber Girl Corn Starch
Filling:
3/4 C. half and half cream
3 medium size sweet potatoes or yams
Pie Crust:
6 Tbsp. butter, melted
1 1/2 C. all-purpose flour
1 tsp. granulated sugar
To make the pie crust:
Mix the flour, baking powder, and salt in a large bowl. Add the butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.
View the video on how to make our pie crust here.
To make the pie:
Wrap potatoes in foil and bake in oven until soft. Prick holes in foil to let air escape. Remove from oven when done, place in bowl and remove skins. Mash with a fork, and strain through colander. Pour contents into a mixing bowl and blend together all of the ingredients.
Pour into a prepared pie crust. Bake at 350° F. for 45 minutes or until a knife can be passed through center comes out clean. Serve warm with vanilla ice cream, or serve cold.
1/4 tsp. Clabber Girl Baking Powder
1 tsp. ground cinnamon
1/4 tsp. Kosher salt
1 tsp. vanilla extract
10 Tbsp. butter, cold and cut into chunks
1 egg, beaten
3-4 Tbsp. ice water, as needed
1 Tbsp. Clabber Girl Corn Starch
Filling:
3/4 C. half and half cream
3 medium size sweet potatoes or yams
Pie Crust:
6 Tbsp. butter, melted
1 1/2 C. all-purpose flour
1 tsp. granulated sugar
To make the pie crust:
Mix the flour, baking powder, and salt in a large bowl. Add the butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.
On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.
View the video on how to make our pie crust here.
To make the pie:
Wrap potatoes in foil and bake in oven until soft. Prick holes in foil to let air escape. Remove from oven when done, place in bowl and remove skins. Mash with a fork, and strain through colander. Pour contents into a mixing bowl and blend together all of the ingredients.
Pour into a prepared pie crust. Bake at 350° F. for 45 minutes or until a knife can be passed through center comes out clean. Serve warm with vanilla ice cream, or serve cold.