Pie Crust:

2 ½ cups all-purpose flour
½ tsp. kosher or sea salt
1 tsp. granulated sugar
10 tbsp. butter, cut into pieces
½ cup ice cold water, divided

1. Add first 4 ingredients to jar and secure lid. Press "Pulse" 8-10 times.
2. Add ¼ cup water and secure lid. Press "Pulse" 4 times.
3. Add remaining water and press "Pulse" 4 times or until dough is formed; do not over blend.
4. Remove dough, and divide into two balls.
5. Pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.

Note: One dough disc will be used for this recipe. The other dough disc may be used for another 1-crust pie or frozen for up to 6 weeks for later use.

Pie Filling:

2 ½ cups peeled, cubed, boiled sweet potato or yams
⅔ cup granulated sugar
½ cup evaporated milk
2 eggs
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground ginger

1. Add all ingredients to jar and secure lid. Blend on the lowest setting (Low or Speed 1) for 5-10 seconds or until filling is blended and smooth.
2. Pour into pie dish lined with pie crust.
3. Bake at 350˚F for 45 min – 1 hour