Combine Flour and Salt: In a large bowl, mix the flour and salt.

Cut in Butter: Add the chilled, diced butter and cut it into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs.

Add Ice Water: Gradually add ice water, stirring until the dough just begins to clump together.

Form Dough and Chill: Gently knead the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.

Roll Out and Fit into Pie Pan: On a floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim any excess from the edges.

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Sweet Potatoes and Sugars: In a large bowl, combine the mashed sweet potatoes with the granulated and brown sugars.

Add Wet Ingredients: Stir in the melted butter, eggs, milk, cinnamon, nutmeg, and vanilla extract until well combined.

Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust.

Bake the Pie: Bake in the preheated oven for about 55-60 minutes, or until the pie is set and a knife inserted near the center comes out clean.

Cool: Allow the pie to cool on a wire rack.

Serve the sweet potato pie at room temperature or chilled. It can be topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.