To blind-bake, line frozen pie shell tightly with foil. Freeze pie shell solid, about 15-20 minutes. Fold overhang back under, creating an elevated edge. Trim excess dough with kitchen shears to create 1-inch overhang. Taking edges of the dough, gently ease it into pie pan, nestling it into the inner elbows of pan. Roll dough onto rolling pin and unfurl it over 9-inch pie pan. On floured surface, roll rested disk of dough into a 14-inch circle. Blend until smooth.įor everything else, preheat oven to 350 degrees. Refrigerate at least 3 hours or overnight before rolling.įor the pie filling, place roasted sweet potatoes in blender container or food processor bowl, along with all other filling ingredients. Wrap dough tightly in plastic, then gently press into a round flat disk, about 1 inch in thickness. When the dough begins to hold together, turn it out onto a work surface and gently form it into the rounded mound. Don’t add too much water (usually 3-5 tablespoons total is sufficient). If the dough is still dry and doesn’t hold together when a handful is squeezed, add a little more water. Avoid heavy kneading as overworking dough will lead to a tough crust. Continue adding cold water 1 tablespoon at a time, pressing dough with a spatula after each addition until it begins to come together. Continue massaging butter into the flour until the remaining shards resemble cornflakes in a range of sizes.Īdd 2 tablespoons of cold water, taking care not to include any ice fluff moisture through flour and butter with a spatula. Toss again to coat flattened butter pieces. Flatten each cube of butter with your pointer fingers and thumbs. Sprinkle in butter cubes and toss until each cube is coated in a flour mixture. Put flour, sugar, and salt in a large bowl and stir with a spatula to combine. For the pie dough, Combine ice and water in a small cup or bowl.
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