Uncover the pie shell and brush the interior with some of the melted butter. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside. Mash with an electric mixer on medium speed until very smooth. Peel the sweet potatoes and place in a medium bowl. Drain and run under cold water until cool enough to handle. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Add the sweet potatoes and reduce the heat to medium. Cover with plastic wrap and refrigerate while making the filling.īring a large pot of lightly salted water to a boil over high heat. Flute the dough around the edge of the pan. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour. Gather up the dough and press into a thick disk. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Sift the flour and salt into a medium bowl. Preparation Courtesy of Broadway Books, an imprint of Penguin Random House, LLC
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