Sweet potato pie just like your southern grandma would make with a healthy dose of bourbon.
Start the crust by incorporating sea salt, flour, and butter until a coarse meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 375 degrees. Roll out chilled pie crust and place in a 9-inch pie pan. Remove excess dough from around sides of pan and crimp or style edges as desired. Prick bottom of dough with a fork a few times then par bake for about 15 minutes then remove and decrease oven heat to 350 degrees. See note about par baking below.
Spread filling into pie crust. Return to oven and bake for about one hour and 10 minutes or until top of filling is firm to touch. Cool completely before slicing.
To prevent the dough from shrinking and falling during par baking, place a clean sheet of parchment paper over top then add pie weights, uncooked rice, uncooked beans or something similar over top of parchment paper. This will help the crust keep its shape. I've only had to do this once when making this type of pie but better safe than sorry!