Gather your crust ingredients: flour, cold butter, salt, and ice water.

In a bowl, whisk together 1½ cups flour and ¼ teaspoon salt, then cut in 8 tablespoons cold butter until the mixture resembles coarse crumbs.

Drizzle 3 tablespoons ice water into the mixture, stirring until the dough forms; shape into a disk, wrap in plastic, and chill for 30 minutes.

Roll chilled dough into a 12-inch circle, fit into a 9-inch pie dish, prick the base, then bake at 350°F for 10 minutes until lightly golden.

Cut 2 pounds of peeled sweet potatoes into chunks and boil in water until fork-tender, about 20 minutes.

Drain the sweet potatoes and transfer them to a bowl; mash until creamy and smooth.

Let mashed sweet potatoes cool for 5 minutes, then stir in ½ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ½ cup evaporated milk, 4 tablespoons melted butter, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt until silky.

Pour the filling into the par-baked crust and bake at 350°F for 50–60 minutes, until the filling is just set.

Let the pie cool completely on a wire rack for at least 2 hours before slicing; serve warm or chilled.