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Pie Crust

  • 2 1/2 cups self-rising flour
  • 1/4 cup vegetable shortening
  • 4 Tbs. ice water


  • 6 peeled, cooked, and mashed jumbo sweet potatoes
  • 2 eggs, lightly beaten
  • 2 Tbs. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 packed cup light brown sugar
  • 3 Tbs. cinnamon
  • 1 Tbs. nutmeg
  • 1 Tbs. allspice
  • 1 Tbs. cardamom
  • 1 tsp. orange zest


Pie Crust Place flour in bowl. Add shortening, cutting it in with pastry cutter or two knives until shortening is blended and resembles coarse meal. Sprinkle in ice water and toss to mix. Gently form dough with hands and pat it into disk. Roll dough out on a floured board into a circle larger than the outside rim of a nine-inch pie plate, so there’s an edge to crimp. Lay dough inside pie plate, crimp edge, and refrigerate while preparing filling. Filling Preheat oven to 350°F. Beat together sweet potatoes, eggs, vanilla, and lemon juice. Combine flour, sugars, spices, and orange zest, and beat into potatoes. The mixture should be uniform. Pour filling in pie crust. Bake in preheated oven for 35 minutes

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