Time: 15 minutes plus one hour’s chilling
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6.5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
3.5 tablespoons chilled duck fat
2 to 5 tablespoons ice water
1. In a food processor, briefly pulse together the flour and salt. Add butter and duck fat and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
Yield: One 9-inch single pie crust. Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.
2 cups baked & mashed sweet potatoes
3/4 cup dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1 T bourbon
1 1/4 cup whipping cream
4 T unsalted butter, melted
Preheat the oven to 400 degrees. Combine the sweet potatoes and sugar, then beat in the eggs, spices, salt, vanilla and bourbon. Stir in the light cream and melted butter. Pour the filling into the pie shell and bake for 15 minutes; reduce the oven heat to 300 degrees and bake an additional 30 minutes.