To make the crust:
1. Combine cornmeal, flour, salt, and sugar in a food processor and process several seconds to combine.
2. Cut the butter in pieces and dot over the cornmeal. Process until the mixture is the texture of large peas.
3. With the machine running, add cold water through the spout and then pulse several times until the dough just comes together.
4. Form into a thick slab, wrap in plastic, and refrigerate for 1-2 hours.
5. Roll the dough into a crust (on a very lightly floured surface or between pieces of waxed paper), place in a 9-inch pie plate, and flute edges.
6. Place in freezer. (If not continuing with the pie right away, wrap the crust once it is frozen.)
To make the filling:
1. Peel the sweet potatoes and cut into slices approximately 3/4 inches thick. Place in a pot with water to cover, bring to a boil, and boil gently until thoroughly cooked, 15-20 minutes.
2. Drain the potatoes in a colander and rinse with cold water to cool down a bit. Let drain thoroughly.
3. Place the potatoes and the rest of the filling ingredients in the food processor and process until smooth, 20-30 seconds.
To bake the pie:
1. Remove the pie crust from the freezer and pour in the sweet potato mixture. Place a thin strip of aluminum foil around the top of the crust, being careful not to disturb the filling. (It does not have to fit tightly.)
2. Bake in a preheated 375-degree oven for 40 minutes, remove the aluminum foil, and bake for another 10-15 minutes until the filling is set. A tester inserted in the middle should come out dry.
3. Allow the pie to come to room temperature, about 2 hours. |