This recipe despite the use of lard (usually not anyone's favorite word) is absolutely foolproof and the never-fail pie crust recipe I've been using for years now. It was passed on to me by my Michigan sister-in-law and although I have tried and tried to use various other and sundry recipes, this one always makes me come back to it.

Why?
1. Because it is foolproof.
2. It makes large quantities.
3. You can freeze it and it still works wonderfully.
4. You can actually roll it and re-roll it without it becoming shoe leather or falling apart.

INGREDIENTS

• 5-1/2 cups flour
• 2 teaspoon salt
• 1 lb. lard cut into cubes
• 1 tablespoon white vinegar
• 1 beaten egg
• Enough water to make 1 fluid cup with vinegar, egg and water

PREPARATION

1. Mix flour and salt.
2. Work in the lard with your fingers - yes your fingers.
3. Make a well.
4. Add liquids (1 tablespoon vinegar, 1 beaten egg and enough water to equal 1 cup liquid measure in the cup in total).
5. Shape into a ball.
6. Refrigerate 1 hour.
7. Separate into as many balls as you would like - 5 to 8 for regular crusts.  Flatten each ball into a disc.
8. I make many mini-pies so I end up with far more discs than 5-8 - I also roll out my pie crusts super thin - and this one works!
9. Wrap each individual disc in plastic wrap. 
10. Place in freezer bag(s) and label.
11. To use from freezer, simply thaw out, roll and fill.  If the dough is a little firm, you can microwave it for 10-20 seconds until pliable.

Try this as an alternative to pumpkin pie - delicious!

INGREDIENTS

• Single crust pie crust
• 2 pounds sweet potatoes (measure on scale/roughly 5 small-medium)
• 2 tablespoons unsalted butter softened
• 3 large eggs plus 2 large yolks (or equivalent of egg substitute)
• 1 cup of sugar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2-3 tablespoons bourbon (or flavoring)
• 1 tablespoon molasses (optional)
• 1 teaspoon vanilla
• 2/3 cup milk
• 1/4 cup brown sugar (packed)

PREPARATION

1. Roll out dough and fit into 9-inch pie plate (leave 1-inch overhang).
2. Refrigerate until dough in pie plate is firm - about 30 minutes.
3. Trim to 1/2 inch overhang beyond pie plate lip. Fold overhang under itself and the edge should be flush with the pie plate edge. Flute the edges (see photos in slide-show) or press edges down with fork tines for pattern.
4. Refrigerate pie plate another 15 minutes.
5. Oven rack should be in lowest position - heat to 425 degrees. Place a rimmed baking sheet in oven to preheat.
6. Line dough-lined pie plate with foil and fill with pie weights (see in Amazon selections).
7. Place the pie-weighted pie crust on the baking sheet and bake 15-20 minutes or until crust is light in color.
8. Remove foil and weights - rotate pie plate and bake until crust is golden- 5-10 minutes.
9. Remove crust from oven and reduce the heat to 350 degrees.

FILLING

• While you are preparing the crust or before, prick the sweet potatoes a couple of times with a fork and place on double layer of paper towels in microwave. (Place in a pinwheel or fan, star shape on the paper towels)
• Cook on high power for 5 minutes. Turn each potato over and cook on high for about 5 minutes longer until tender but not mushy.
• Cool 10 minutes.
• Cut each potato in half, insert spoon and scoop out the pulp into medium bowl. Discard skins.
• You will need about 2 cups of potato when you are done.
• While potatoes are still hot, add butter and mash with fork or spoon but leave some small lumps.
• Whisk eggs, yolks, sugar, nutmeg and salt in bowl. Add bourbon, molasses if using and vanilla, then add the milk.
• Gradually combine egg mixture with potatoes - whisk gently.
• Heat pie shell in oven about 5 minutes (350 degrees).
• Sprinkle warm pie shell with the brown sugar.
• Pour the sweet potato mixture over the brown sugar.
• Bake until filling is set around edges but the center jiggles slightly when you shake it (about 45 minutes).
• Remove from oven - cool pie on a rack to room temperature (about 2 hours) and serve.