MY SWEET POTATO PIE

Directions

FOR THE CRUST

1Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.

2Stirring with the fork, gradually add enough of the water until the mixture clumps together (you might need more or less water.) Gather up the dough and press it into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, and as long as 3 days.

3Lightly flour a work surface. Place the chilled dough on it; roll out to a round that's 13" across. Fold the dough in half.

4Transfer to the pie plate; gently unfold the dough to fit into the plate. Trim the dough as needed to leave a 1" overhang. Bake or reserve the scraps for another use.

5Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover the plastic wrap and refrigerate (up to 1 hour) while you start the filling.

FOR THE FILLING

1Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 mins.

2Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a mixer to blend until creamy and smooth. You'll need 3 cups for the filling; scoop out the remainder and reserve for another use.

3Preheat the oven to 400°F.

4Uncover the pie shell; brush the interior with the 1 Tbsp. of Zoye But-R-Lite.

5Sprinkle the 1/4 cup of brown sugar over the bottom of the pie.