sustainivore:
Mix 1 1/4 c flour, 1/2 tsp salt & 1/2 tsp sugar
sustainivore:
pulse in 1/2 c of freezing cold butter
sustainivore:
pulse until butter is pea-sized
sustainivore:
tablespoon at a time, add 3-4 tbsp ice cold water
sustainivore:
Pulse between each tablespoon until you can pinch dough into shape
sustainivore:
pour onto floured parchment paper and make into a ball. wrap in plastic wrap & chill in fridge for 1 hour - 2 days.
sustainivore:
allow chilled dough disk to sit at room temp for 20 min, then roll out
sustainivore:
place buttered pie dish upside down on rolled out dough
sustainivore:
flip crust, press into pie dish & peel off parchment paper (this is why I use it!)
sustainivore:
make sweet potato pie filling and pour into crust. Bake at 350˚F for 55-60 minutes.
sustainivore:
Sweet Potato Pie in a Perfect, Flaky Pie Crust