In a large bowl, combine the all-purpose flour and salt.

Cut the cold unsalted butter into small cubes and add it to the flour mixture.

Use a pastry cutter or two forks to blend the butter into the flour until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Wash and peel the sweet potatoes, then cut them into chunks.

Boil the sweet potato chunks until they are fork-tender, approximately 15 minutes.

Drain the sweet potatoes and mash them until smooth.

In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt.

Add the mashed sweet potatoes to the sugar and spice mixture, blending until well combined.

Roll out the chilled pie crust on a floured surface to fit your pie dish.

Carefully transfer the crust to the pie dish, trimming any excess dough.

Pour the sweet potato filling into the pie crust.

Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.

Allow the pie to cool before serving.