Sweet Potato Pie

At least 3 hours prior to making, bake sweet potatoes for 90 minutes at 350 degrees F. Allow to cool completely.

For the crust, preheat oven to 325 degrees F. Place flour in a large mixing bowl.

Add cold butter, shortening, sugar, salt, vanilla extract and one tablespoon of ice water.

Mix ingredients until they form a dough, adding remaining ½ tablespoon of water if needed, then place in reusable silicone bag or wrap in plastic wrap and refrigerate.

For the filling, place cooled sweet potatoes and eggs in a mixing bowl, and beat using electric mixer on medium speed. Add cinnamon, nutmeg, ginger, salt, and granulated sugar. Beat to mix.

Add evaporated milk, vanilla, and softened butter and beat until airy. Set aside.

Remove dough from refrigerator and press into 9-inch pie pan. Prick slits in bottom of crust with knife prior to baking.

Bake pie shell for 7-10 minutes at 325 degrees F. Remove shell from oven and increase heat to 350 degrees F. Add filling to pie shell and gently smooth surface with spatula.

Bake pie for 45 - 50 minutes, or until an instant read thermometer reads between 160-180 degrees in the center. Sides should not shake, but center should be jiggly. Pie will continue to bake once removed from oven.

Allow to cool completely before cutting.