The Best Traditional Sweet Potato Pie Recipe

For the homemade pie crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cut into small cubes and chilled
• 3 tablespoons ice water
• 1 tablespoon distilled white vinegar or apple cider vinegar
• 1 egg beaten with 1 tablespoon water

For the sweet potato filling:

• 2 large sweet potatoes
• 1 tablespoon unsalted butter, melted
• 3 large eggs, beaten
• ½ cup heavy cream
• 1 tablespoon brown sugar
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• Whipped cream, to serve (optional)

1. 1

   Make the pie crust. In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left. The dough should just hold together when pressed in a handful.

2. 2

   Turn the dough out onto a clean work surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then knead the dough until it comes together, no more than a couple of minutes.

3. 3

   Divide and form into two shaggy discs about 1 inch thick. Wrap in plastic wrap, and place 1 disc in the refrigerator for at least two hours before rolling out with a rolling pin. Freeze the other disc for another time.

4. 4

   After the first rest, generously dust a clean work surface and roll the chilled dough into an 11-inch circle. Roll up the dough and transfer it to a 9-inch pie plate. Crimp the edges into whatever pattern suits you, cover the pie crust with plastic wrap, and refrigerate for another two hours.

5. 5

   Meanwhile, make the sweet potato filling. Steam the sweet potatoes. Fill a large pot fitted with a steamer basket with about 1½ cups water, and bring to a boil. Add sweet potatoes to the steamer basket and steam, covered, until fork-tender, about 30 minutes.

6. 6

   When cool enough to handle, peel sweet potatoes. In a large bowl, mash peeled sweet potatoes using a potato ricer or food processor. Let cool to room temperature. Preheat the oven to 375 degrees Fahrenheit.

7. 7

   Add remaining ingredients to sweet potato puree and stir to combine. Fill the unbaked pie shell with sweet potato mixture. Bake until the crust is golden brown and filling no longer jiggles, about 45–50 minutes. Cool on a wire rack.

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