Sweet Potato Pie

• 1 1/3 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 tablespoons chilled solid vegetable shortening, cut into small pieces
• 3 tablespoons (or more) ice water
• 2 large red-skinned sweet potatoes (yams; 13/4 pounds)
• 1 cup (packed) golden brown sugar
• 1 cup whipping cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon salt
• 1 large egg white, beaten to blend

1. Mix flour, sugar, and salt in processor.
2. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
3. Drizzle 3 tablespoons ice water over mixture.
4. Process until moist clumps form, adding more ice water by teaspoonfuls if dry.
5. Gather dough into ball; flatten into disk.
6. Wrap in plastic; chill until firm, about 30 minutes.
7. Roll out dough on floured surface to 14-inch round.
8. Transfer to 9-inch-diameter glass pie dish.
9. Fold overhang under.
10. Crimp edges decoratively.
11. (Crust can be made 2 days ahead.
12. Cover; chill.)
13. Pierce potatoes with fork.
14. Cook in microwave on high until tender, about 6 minutes per side.
15. Cut open; cool completely.
16. Scrape potato flesh into bowl; mash until smooth.
17. Measure enough potato puree to equal 1 1/2 cups.
18. Position rack in bottom third of oven; preheat to 400F.
19. Place puree in large bowl.
20. Whisk in brown sugar and next 6 ingredients.
21. Brush crust with beaten egg white.
22. Transfer filling to crust.
23. Bake pie until filling is puffed around edges and set in center, about 45 minutes.
24. Transfer to rack; cool.
25. (Can be made 1 day ahead.
26. Cover; refrigerate.)

flour, sugar, salt, butter, vegetable shortening, water, redskinned, golden brown sugar, whipping cream, eggs, vanilla, ground cinnamon, ground mace, salt, egg white

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pie-107116 (may not work)