What does double-crusted pie mean?

A double-crusted pie has two layers of crust: one on the bottom and another on top. The top crust can completely cover the filling (like a classic apple pie) or have fun designs like lattice patterns or cutouts. Explore more about this topic here.

How do you put two pie crusts together?

After placing the bottom crust in the pie pan and adding the filling, lay the top crust over it. Trim the edges so both crusts are slightly larger than the pan. Then, press them together with your fingers or a fork to seal, making sure no filling leaks out. You can also crimp the edges for that pretty, classic pie look. Dive deeper into this subject here.

How do you keep sweet potato pie crust from getting soggy?

To avoid a soggy crust, blind bake it first! That means baking the crust by itself before adding the filling. Line it with parchment paper, fill it with pie weights or dried beans, and bake for about 10-15 minutes. This gives it a head start and keeps the crust crisp when you add the sweet potato filling. Learn more about this here.

What is a bottom-crusted baked-before-adding-filling pie called?

That’s called a blind-baked pie ! It’s a fancy name for a pie where the crust is baked on its own before the filling is added. This is common for pies like lemon meringue or custard pies.

Should I bake the bottom pie crust first?

It basically depends on the pie. For liquidy or custard fillings, yes—blind bake the crust to keep it crispy. For sturdy, filling-heavy pies like apple or chicken pot pie, it’s not necessary because they’ll bake together. Achieving a perfectly crispy pie bottom is an art. Discover expert tips in How to Make Crispy Bottom of the Pie .

Two-Crust Sweet Potato Pie: 5 Simple Steps To Perfection

Description

This Two-Crust Sweet Potato Pie is a comforting and indulgent dessert that combines a rich, spiced sweet potato filling with a golden, flaky double crust. Perfect for holiday gatherings or a cozy treat anytime, this pie delivers warm flavors and a satisfying crunch in every bite.

Ingredients

Scale

For the Crust:

2 ½ cups all-purpose flour
1 cup unsalted butter (cold, cubed)
½ tsp salt
6–8 tbsp ice water

For the Filling:

2 cups mashed sweet potatoes (cooked and peeled)
¾ cup granulated sugar
½ cup brown sugar
½ cup evaporated milk
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger (optional)

Instructions

Make the Dough:

In a large bowl, mix flour and salt.
Add cold butter cubes and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
Slowly drizzle in ice water, 1 tablespoon at a time, mixing until the dough comes together.
Divide into two discs, wrap in plastic wrap, and chill for 30 minutes.

Prepare the Sweet Potato Filling:

In a bowl, mash your cooked sweet potatoes until smooth.
Stir in granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until creamy.

Roll Out the Crust:

Roll out one dough disc to fit your pie dish. Gently place it in the dish, trimming any excess.
Roll out the second disc for the top crust and set aside.

Assemble the Pie:

Pour the sweet potato filling into the prepared bottom crust.
Carefully place the top crust over the filling. Pinch edges to seal and trim any excess dough.
Cut small slits in the top crust for ventilation.

Bake the Pie:

Preheat your oven to 375°F (190°C).
Place the pie on the middle rack and bake for 50–60 minutes, or until the crust is golden and the filling is set.

Cool and Serve:

Let the pie cool for at least 30 minutes before slicing.
Serve plain, with whipped cream, or a scoop of vanilla ice cream.

Notes

For extra flakiness, keep butter and water cold while preparing the dough.
Roasting sweet potatoes instead of boiling enhances their natural sweetness and prevents a watery filling.
Brushing the bottom crust lightly with an egg wash before adding the filling helps avoid sogginess.
Allow the pie to cool completely before slicing to let the filling set properly.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: dessert
Method: baking
Cuisine: Southern, American

Nutrition

Serving Size: 1 slice (1/8 of the pie)
Calories: 420 kcal
Sugar: 31g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg

Keywords: sweet potato pie, double crust pie, holiday dessert, Southern baking, homemade pie