Preheat oven to 350°F. In bowl of food processor with steel blade, combine flour, sea salt and sugar; process 10 seconds to combine. Scatter chilled shortening, cut into small pieces, evenly over flour mixture and process about 15 seconds, stopping once to scrape sides of bowl, until mixture resembles fine crumbs. With processor running, slowly pour cold water into feed tube, 1 tablespoon at a time, and process about 30 seconds or until dough forms a ball. Remove and shape into a thick disk about 5 inches in diameter. Wrap in wax paper or plastic wrap and chill at least 30 minutes.
Unwrap and turn dough onto lightly floured work surface. Let stand a few minutes and roll into a 12-inch circle. Transfer to 9-inch pie pan and trim to allow 3/4-inch overhang. Flute edges as desired; set aside.
To prepare Filling, turn purée into large bowl. Add sugar, eggs, butter, salt, seasonings and vanilla; beat until well mixed. Fold in raisins. Pour mixture into prepared pie shell and bake at 350°F for 45 minutes or until set.
Serve warm, topped with whipped cream or butter pecan ice cream.
If canned sweet potato purée is unavailable, drain and purée one 15-ounce can sweet potato chunks in food processor or peel and cut 1 pound sweet potatoes (about 4 medium) into 1-inch cubes. Combine with 4 cups of water in 4-quart saucepan. Cover and cook over medium heat for 20 minutes or until very soft; drain. Turn into blender or food processor and process until smooth. Use about 2 cups for filling.
- 2 Cups unbleached all-purpose flour
- 1 Teaspoon sea salt
- 3 Tablespoons sugar
- 2/3 Cup chilled vegetable shortening
- 7 to 8 tablespoons cold water
- 1 Can (15 ounces) sweet potato purée*
- 1/2 Cup sugar
- 3 eggs, beaten
- 6 Tablespoons (3/4 stick) butter, softened
- 1/2 Teaspoon salt
- 11/4 Teaspoons ground cinnamon
- 1 Teaspoon ground nutmeg
- 1 Teaspoon vanilla extract
- 1 Cup California raisins