Bubby's Sweet Potato Pie
Source: Bubby’s Pie Cookbook
Makes 12 servings, 25 mg Azuca CBD each
For the pastry crust:
4-5 Tbsp ice cold water
1½ cups all-purpose flour
¼ tsp salt
8 Tbsp (1 stick) cold, unsalted butter
For the filling:
2 cups cooked, mashed sweet potatoes
1 cup half and half
½ cup + 2 Tbsp white sugar
2 Tbsp Azuca CBD sugar
½ cup packed light brown sugar
2 large eggs
2 Tbsp butter, melted
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
Pinch ground cloves
- Make the crust: Measure out your water (be a little generous as you might need more than 5 Tbsp), add ice cubes and chill in the freezer until ready to use.
- Whisk together flour and salt in a large bowl.
- Cut your butter into ¼” cubes, then place in a small bowl and freeze until butter is quite cold and hard.
- Toss chilled butter cubes in with flour mixture.
- With a pastry cutter or food processor, cut butter into flour mixture until butter bits are no larger than the size of a pea and no smaller than the size of a lentil.
- If you have been using a food processor, return your flour-butter mixture to a large bowl. If your butter has warmed slightly, chill the mixture until butter is hard again.
- Add ice water 1 Tbsp at a time, tossing the mixture between each addition with your hands in a light upward motion. Try to work the dough as little as possible and be stingy with your ice water.
- Continue to add water and toss until there is no more loose flour and the mixture resembles pebbles. Test the dough by trying to form a tennis ball-sized lump. If the ball cracks and falls apart or looks especially dry, add a drop or two of water to the ball and gently work it in. If the dough sticks a little to your hands, sprinkle a little flour over it and gently work into the ball. However, if your dough is really sticky, start over. Your dough is ready when you can use it to gather up the rest of dough by rolling the ball in your bowl. It should only feel very slightly tacky. If at any point the dough starts to feel warm and like the butter is softening, stick back into the refrigerator or freezer until it is cold again.
- Wrap your dough ball in plastic wrap or sandwich bag and chill in the refrigerator until quite firm.
- On a lightly floured surface and with a floured rolling pin, roll the dough out with gentle outward motions. Flipping the dough over and rotating frequently to get an even disc about ⅛” thick.
- Lay your rolled-out dough over your pie tin. Trim excess dough to create a ¾” overhang around the tin. Roll overhang over the top of the tin and crimp all the way around with a floured fork or pinch with floured fingers. With your fork, prick a few holes into the bottom of your crust.
- Pre-heat your oven to 450°F. Place your tin in the freezer until dough is quite hard.
- Line your frozen dough with parchment paper and fill with dried beans or pie weights. Then bake for 15-20 minutes or until the edges are blond and slightly blistered. Remove the pie tin from the oven and take out the pie weights. The bottom of the crust will not be completely baked. Allow to cool completely on a cooling rack or trivet.
- Pre-heat oven to 325°F
- In a large bowl, whisk together all of the filling ingredients, until smooth.
- Pour the filling into prepared pie shell.
- Bake on a lipped baking sheet for about 1 hour, or until just set (the filling jiggles rather than sloshes).
- Remove the pie from oven and allow it to cool to room temperature before refrigerating. Serve chilled with whipped cream or a torched marshmallow.