Sweet Potato Pie

Name: Sweet Potato Pie
Cuisine: American
Ingredients: 4 sticks butter; 5 cups all-purpose flour; 1 cup ice water

Serves 1

Serves 1

Directions

1Cut four sticks of butter into cubes and freeze them overnight.
2Add five cups of all-purpose flour to a large mixing bowl.
3Add the frozen butter to the flour and coat it.
4Work the butter into the flour using hands or a food processor, ensuring everything stays cold.
5Add a little over a cup of ice water to the mixture to prevent the butter from warming up.
6Cut and stack the dough repeatedly to create buttery, flaky layers.
7Separate the dough into two pieces and wrap them in plastic wrap.
8Refrigerate the wrapped dough for a minimum of one hour, or overnight, after flattening them into discs.
9Roll out the dough to the desired thickness.
10Use a roller to transfer the crust onto the pie pan.
11Trim the excess dough from the edges of the pie pan.
12Tuck the remaining dough under and use knuckles to crimp the edges of the pie crust.
13Dock the pie crust with a fork.
14Freeze the pie crust overnight.

cutting boardknifelarge mixing bowlfood processorplastic wraprolling pinpie panfork

When working butter into flour, everything must stay cold to ensure buttery, flaky layers.
Flatten dough into discs before refrigerating to prevent cracking when rolling out later.

Serves 1

Serves 1

1Cut four sticks of butter into cubes and freeze them overnight.
2Add five cups of all-purpose flour to a large mixing bowl.
3Add the frozen butter to the flour and coat it.
4Work the butter into the flour using hands or a food processor, ensuring everything stays cold.
5Add a little over a cup of ice water to the mixture to prevent the butter from warming up.
6Cut and stack the dough repeatedly to create buttery, flaky layers.
7Separate the dough into two pieces and wrap them in plastic wrap.
8Refrigerate the wrapped dough for a minimum of one hour, or overnight, after flattening them into discs.
9Roll out the dough to the desired thickness.
10Use a roller to transfer the crust onto the pie pan.
11Trim the excess dough from the edges of the pie pan.
12Tuck the remaining dough under and use knuckles to crimp the edges of the pie crust.
13Dock the pie crust with a fork.
14Freeze the pie crust overnight.

cutting boardknifelarge mixing bowlfood processorplastic wraprolling pinpie panfork

When working butter into flour, everything must stay cold to ensure buttery, flaky layers.
Flatten dough into discs before refrigerating to prevent cracking when rolling out later.