Brought to us by Jessica
Pie Crust
2 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough.
You can also wrap each with plastic, stack, and freeze for future use (if desired).
Pie Filling
1 c evaporated milk
4 tbsp unsalted butter, melted
4 tsp fresh lemon juice
1 and ½ tsp vanilla
¾ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp salt
4 large eggs
½ c sugar
2 pounds sweet potatoes
Preheat oven to 400. Building up a high fluted rim, prepare in a 9-inch pie pan – the crust.
Peel sweet potatoes deeply, removing both skin and the pale, fibrous layer beneath it. Cut crosswise into 1-inch chunks and steam in a basket over boiling water until very tender, about 20 minutes. Puree in a food processor.
Whisk eggs and sugar together thoroughly in a medium bowl, then whisk in 1 and 1/3 cup sweet potato puree and finally whisk in evaporated milk, butter, lemon juice, vanilla, cinnamon, nutmeg and salt.
Warm the pie crust in the oven until it is hot to the touch. Pour in the filling and bake for 20 minutes. Reduce the oven temp to 325 and bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged, about 20 minutes more. Let cool completely on a rack, then refrigerate for up to one day. Serve at room temp or warmed. Accompany with whipped cream.
Source: Pie Crust – Martha Stewart, Pie Filling – The Joy of Cooking p.888
Brought to us by Jessica
Brought to us by Jason
