Betty Crocker Southern Sweet Potato Pie

One-Crust Pie plain pastry for 9" or 8" pie

1 cup/240 ml/110 g sifted GOLD MEDAL flour
½ tsp salt
⅓ cup/80 ml/75 g shortening
2 tbsp water

Sweet Potato filling for 9" pie {8" pie}

1¾ cups/420 ml strained mashed cooked sweet potatoes {1¼ cups/300 ml}
1 tsp salt {¾ tsp}
1½ cups/360 ml milk {1⅛ cups/270 ml}
2 large eggs (½ cup/120 ml) {2 eggs (⅓ cup/80 ml)}
1 cup/240 ml sugar {¾ cup/180 ml}
1 tsp cinnamon {¾ tsp}
½ tsp nutmeg {⅓ tsp}
½ tsp ginger {⅓ tsp}
1 tbsp melted butter {¾ tbsp}

Preheat oven to 424°F/220°C (hot oven).

Pastry: Mix together flour and salt, cut in shortening with pastry blender and sprinkle with water. Gather dough together and press firmly into a ball. Roll out into a circle 1" larger that pan all around.

Fit pastry loosely into pan. Avoid stretching to prevent shrinking.

Trim off ragged edge with scissors leaving ½" overhanging edge of pan

Fold extra pastry back and under, and build up a high fluted edge to hold a generous amount of filling. Do not prick pastry!

Filling: Beat ingredients together with the rotary beater. Pour most of filling into pastry-lined pan. (For crispness, have bottom pastry little thicker than ⅛".) To prevent spilling, place pan on rack in oven. Pour in remaining filling. Bake 45 to 55 min, until a silver knife inserted into side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold.