Preheat the oven to 350 F.

Crust

In a large food processor, beat together the flours, sugar, and salt.

Add the cubed butter and pulse together until the mixture begins to resemble coarse crumbs.

Slowly pour in the cold water and pulse until the dough begins to come together.

Transfer dough onto a lightly flour surface and knead until the dough forms together.

Roll the dough out the dough to a 13’ inch diameter. Roll the dough over a rolling pin and gently place on top of the prepared pie dish.

Add any design you would like on the outer crust. Perhaps crimped or braided would be great!

Chill dough in the fridge while you are preparing the filling.

Filling

In a stand mixer with the paddle attachment, beat together the butter, sugar, sweet potatoes, and brown sugar until creamy.

Add the eggs, vanilla, spices and salt.

Add the evaporated milk until well combined and smooth and pour into the unbaked pie shell.

In a small bowl, whisk together egg and heavy cream until combined.

Gently brush egg wash over pie crust and sprinkle with fine caster sugar.

Bake in the oven for 1 hour or until the center of the pie is firm.

Transfer pie to wire rack to cool completely. Cover and store in the fridge to chill and set completely before serving.