Instructions

Pre cook the yams:
1. Preheat oven to 350F (175C).
2. Peel yams and cut into 1-2" chunks. Add to a shallow oven-safe dish and add about 1/4 in (5mm) of water. Cover tightly with heavy aluminum foil.
3. Bake at until yams are tender when pierced, about 45 minutes.

Create the syrup:
1. While yams are cooking, add water, brown sugar, salt, ginger, cinnamon, nutmeg, and butter to a medium saucepan. Bring to a boil.
2. Pour over cooked yams and allow to cool to room temperature.

Roll out crust:
1. While that is cooling, roll out the bottom pie crust and line the bottom of a 9.5 in pie pan. Set lined pan in freezer for at least 30 minutes.
2. Roll out top crust and cut to 2in (5cm) wide lattice.

Assemble and bake:
1. Increase oven temperature to 375F (190C)
2. Remove and discard ginger and cinnamon sticks.
3. Scoop out 1 cup (250ml) of yam mixture. Mash with back of a spoon or fork. Add back to rest of yam mixture and stir to incorporate.
4. Pour yam mixture into chilled bottom crust.
5. Top pie with strips of dough and create lattice weave.
6. Brush lattice with cream and dust with powdered sugar.
7. Bake for 45-60 minutes until crust is golden brown

Instructions

1. 
   Whisk together water and cornstarch in a cup or small bowl until fully incorporated
2. 
   Microwave on high, stirring once until gooey/set, about 30 to 40 seconds
3. 
   Set in freezer to cool for 10 minutes
4. 
   Add flour, sugar, and salt to food processor. Run the processor for 2-5 seconds to incorporate
5. 
   Add chilled water/cornstarch gel (it should wiggle like gelatin) and pulse 5 times to combine
6. 
   Add butter and sour cream
7. 
   Run the processor for a bout 15 to 30 seconds, just until the dough starts to "ball-up" and stick to the blade (see video)
8. 
   Turn the dough out onto plastic wrap, form a 4-5 inch disc
9. 
   Wrap up the dough and rest in refrigerator for 1 hour to 4 days
10. 
    Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds.
11. 
    Turn the dough out onto plastic wrap and pat into a 4-5 inch disc
12. 
    Wrap up the dough and rest in refrigerator for 1 hour to 4 days
13. 
    Heat oven to 375F
14. 
    Roll out the dough as needed for your recipe and lay into pie tin carefully- take care not to stretch the dough
15. 
    Chill in the freezer for 15 minutes
16. 
    Blind bake, covered in foil 3/4 full with pie weights for 25 minutes, rotating once
17. 
    Remove the foil and weights
18. 
    Return to oven for 5-7 minutes to brown crust
19. 
    Cool on a rack for about an hour before filling and using for recipe as needed