Sweet Potato Pie

Preheat oven to 375 degrees F. To prepare the Oil Pastry: In a medium bowl, combine flour and salt. In a separate bowl, combine oil and milk. Pour liquid mixture into flour mixture and stir lightly with a fork until combined (dough will appear crumbly). Use hands to gently work dough into a ball.

On a well-floured surface, use hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of the pie plate. Fold extra pastry under. Flute or crimp edge as desired. Do not prick. Set aside.

To prepare Sweet Potato Pie Filling: In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter flavoring, nutmeg and lemon extract; whisk until nearly smooth. Pour sweet potato filling into prepared pie plate.

To prevent over-browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top individual servings with whipped dessert topping and sprinkle with additional nutmeg.