Instructions: In a food processor with a steel blade, pulse flour, salt and sugar to combine. Scatter butter pieces over flour mixture, cut butter into flour with five 1-second pulses.

Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, about 4 more 1-second pulses.

Turn mixture into medium bowl.

Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of hand. Add up to 1 tablespoon more ice water if necessary.

Turn dough onto work surface, gather and gently press together into cohesive ball. Flatten into 4 inch disc. Wrap in plastic and refrigerate at least 30 minutes.

Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough on lightly floured work surface to 12 inch disk, 1/8 inch thick. Fold dough into quarters, place point in center of 9 inch pie plate, unfold dough.

Ease dough carefully into pan corners. Trim edge to 1/2 inch beyond pan lip.

Tuck rim of dough underneath itself so that folded edges are about 1/4 inch beyond pan lip. Flute dough. Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.

Meanwhile, adjust oven rack to middle position and heat to 375 degrees. Press double 18 inch square of heavy-duty foil inside shell and fold back edges to shield fluted edge. Evenly distribute about 2 cups pie weights over foil.

Bake for 17 to 20 minutes. Remove foil and weights and bake about another 9 minutes. Remove from oven, reduce heat to 350 degrees.

Prick sweet potatoes with fork and place on double layer of paper towels in microwave. Cook for 5 minutes, turn each potato over and cook about 5 minutes longer, just until tender.

Cool 10 minutes. Halve potatoes and scoop out flesh into medium bowl. Discard skins. You should have about 2 cups. While potatoes are still hot, add butter and mash with fork; small lumps should remain.

Whisk eggs, yolks, sugar, nutmeg and salt in medium bowl. Stir in bourbon, molasses (if using) and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell. Bake until filling is set around edges, about 45 minutes.

Transfer pie to wire rack, cool about 2 hours, and serve.

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