Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.

Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.

Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.

Toss the peeled and chopped sweet potatoes into a medium sized pot, and pour in about 4-6 cups of water.

Place the pot over high heat, and boil the potatoes, until they are fork tender.

Once the potatoes are done, drain the water, and let the potatoes cool.

Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.

Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.

Next, add in two medium sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.

Whisk until the mixture is nice creamy and airy.

Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.

Bake the pie shell for 7-10 minutes on 325 F.

Remove the shell from the oven, then turn the heat up to 350 F.

Start adding the sweet potato pie filling into the pie shell, and smooth it out.

Bake the pie for 45 - 50 minutes.

Let the pie cool until it is room temperature.

Enjoy!