Step 1

Instructions

Step 2

Place flour, 8 tbsp. chilled butter, and 1⁄2 tsp. salt in a food processor, and pulse until pea-size crumbles form. Add 1⁄4 cup ice-cold water; pulse until dough forms. Form dough into a ball and transfer to floured work surface; form into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

Step 3

Heat oven to 375°. In a bowl, whisk together remaining melted butter and salt, sweet potatoes, sugar, milk, vanilla, and eggs until smooth; set filling aside.

Step 4

Unwrap dough and transfer to a floured work surface. Using a rolling pin, roll until 1⁄8″ thick. Transfer to a 9″ pie pan and trim excess dough from edges; crimp with a fork or your fingers, if you like. Pour filling over crust and smooth top with a rubber spatula. Bake until crust is lightly browned and filling is set, about 1 hour. Let cool completely before serving.