Preparation Steps

• For the crust: In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust with a fork several times.
• For the filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, salt, cinnamon, ginger, and nutmeg. Mix well.
• In a separate bowl, whisk the eggs and evaporated milk together. Gradually add this mixture to the sweet potato mixture, stirring until smooth and well combined.
• Pour the filling into the prepared pie crust.
• Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
• Let the pie cool completely on a wire rack before freezing. Once cooled, wrap the pie tightly in plastic wrap, then in aluminum foil, or place in an airtight freezer container.