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Sweet Potato Pie

And Crisco Pie Crust


Submitted by: Marjorie Castleberry, Cumming, Ga.



Sweet Potato Pie Filling
a. 1 1/2 cans yams (or use washed, peeled and boiled yams or scoop out
baked sweet potatoes.) Mash the potatoes.
b. Mix in the following:
 Add sugar to taste. Some potatoes are sweeter than others. I have added
 anywhere from 1/4 to 1/2 cup, or a little more. 
 3/4 cup sweet milk
1 egg or 2 egg whites
Enough sifted flour (3 Tablespoons to 5 Tablespoons) to make
a thick batter
2 teaspoons real vanilla
1/2 stick melted margarine

If you want to avoid using eggs which my mother did lots, just cut back
a little on the milk and add a little more flour. If you add too much
flour it will not taste as much like pie as it will a more cake-like
dessert. This is one of those pinch of this and pinch of that type
recipes, but the key ingredients are the milk, margarine and vanilla
which enhance and bring out the full taste of the sweet potatoes. I
actually like it better without eggs. Eggs are a binder though and you
either have to have enough of those or enough flour to make the pie
"set" for slicing when cooled.

Crisco Pie Crust Mix
9" pie crust needed Bake at 375 to400

We have used this recipe for pie crusts for over 43 years and never had
a failure. No small pieces after the trimming of the crust are
discarded. We just make little balls of dough, press with the thumb,
bake and fill thumb prints with preserves. Makes delectable little
snacks when everyone is hovering in the kitchen during holidays wanting
hand-outs and tastes of things! They go like the proverbial hot cakes
when cooked on purpose, also!

6 cups sifted enriched flours (sifted)
1 Tablespoon salt
1 pound (about 2 1/3 cups) Crisco

Mix flour and salt in a large mixing bowl. Cut Crisco into flour with
pastry blender until mixture is uniform and very fine. Store in covered
container in the refrigerator. Will keep for several months. Makes 7 to
8 cups of mix.

Be sure to generously flour the surface where rolling out the curst and
flour the rolling pin. You can easily shape by hand for little tarts or
thumb prints. Also, if the pie needs to cook for 50 minutes to an hour,
it is best to put foil over the crust on the rim of the pie until the
last 15 minutes, so they will not brown too much or burn.

To Make The Amount You Need:

Single 8" or 9" Crust:

1 1/3 cups sifted enriched flour
1/2 teaspoon salt
1.2 cup Crisco
3 Tablespoons ice water


1 1/2 cups Crisco Pie Crust Mix - recipe above
3 Tablespoons ice water
This will also make:
Six or seven 4" tart shells
Topping for*" or 9" deep dish pie
Double crust for 5: pie
Four to six 4" turnovers
Double 8" or 9" crust

2 cups sifted enriched flour
1 teaspoon salt (I use only half t.)
3/4 cup Crisco
4 Tablespoons ice water


2 1/4 cups Crisco Pie Crust Mix
4 Tablespoons ice water

The above will also make:
Eight or nine 3" tart shells
Latticed 9" or 10" pie
Two double crust 5" pies
Ten or twelve 3" turnovers
Double 10" Crust

3 cups sifted enriched flour
1 1/2 teaspoons salt
1 cup plus 2 Tablespoons Crisco
8 Tablespoons ice water


3 cups Crisco Pie Crust Mix
6 Tablespoons ice water

The above will also make:

Twelve or thirteen 4" tart shells
Three 8" or two 9" single crust pies
Two latticed 8" or 9" pies
Topping for three 8" or 9" deep dish pies
Three double crust 5" pies
Eighteen to twenty 4" turnovers