Foolproof Pie Dough

2 1/2 c. unbleached all-purpose flour, plus more for work surface
1 t. salt
2 T. sugar
12 T. (1 1/2 sticks) cold unsalted butter, cut into 1/4" slices
1/2 c. cold vegetable shortening cut into 4 pieces
1/4 c. cold vodka
1/4 c. cold water

Egg Wash

1 egg, beaten
1 T. half & half

Process 1 1/2 c. flour, salt& sugar in food processor until combined. About two 1 second pulses should do it. Add butter & shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds, dough will resemble cottage cheese curds & there should be no uncoated flour. Scrape bowl w/rubber spatula & redistribute dough evenly around processor blade. Add remaining cup flour & pulse until mixture is evenly distributed around bowl & mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka & water over mixture. W/rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky & sticks together. Divide dough into 2 even balls & flatten each into a 4" disk. Wrap each in plastic wrap and chill for at least 45 min., or up to 2 days. If you don't use both disks, wrap extra disk & place in freezer bag & freeze for another use.

Flour work surface & roll out 1 pie disk. Place in 9" pie plate, leaving a 1" overhang. Fold overhang under & crimp crust. Or, using the other disk of dough, roll it out & use small cookie cutters to cut decorative shapes & arrange them around the folded over rim of the crust.

Put pie shell in refrigerator to stay cold until filling is ready.

After the filling is in, beat another egg & add 1T. of half & half and brush on exposed dough to help with browning.

Sweet Potato Filling

4 medium sweet potatoes
1/2 stick butter, softened
1/4 c. sugar
3/4 c. brown sugar
2 eggs, beaten
1 t. pure vanilla extract
1/2 t. ground cinnamon
1/8 t. ground ginger
1/8 t. ground nutmeg
1/8 t. ground allspice
3/4 c. evaporated milk (not whole can)

Preheat oven to 350 degrees

Bake sweet potatoes for 1hr. in oven on baking sheet. When done, let cool. Scrape the pulp out of the skin, place in bowl & mash. Set aside.

In medium bowl, beat together butter, sugar & brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, allspice, and salt. Add evaporated milk & stir into sweet potatoes. Beat together in mixer until smooth. Pour mixture into unbaked 9"pie shell.

Pecan Pie Topping

1 c. pecans, whole or chopped (your choice)
1/2 c. heavy cream
1/2 c. brown sugar
Pinch salt

In med. saucepan, place all ingredients & cook over medium heat. Bring to a boil, reduce heat & cook, stirring constantly for 8min. Remove from heat & cool slightly but still warm & pliable.

Add sweet potato filling to crust, spread evenly. Next, carefully spoon pecan mixture over sweet potato filling. Embellish edge w/decorative dough & brush on Egg Wash. Place on sheet pan in lower third of oven. Bake 45min. to 1 hour. Cool & serve w/a dollop of fresh whipped cream.

Recipe Submitted by:
Gail Marie Hageman, Albion

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