"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sweet Piecrust Recipe

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This recipe for Sweet Piecrust, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009


1 tablespoon sugar
1 teaspoon kosher salt
4 tablespoon cold lard, cut into small pieces
stick cold unsalted butter, cut into small pieces
cup ice water
1 cups sifted bleached all-purpose flour, plus more for dusting

1.Sift dry ingredients together in a medium bowl. Sprinkle in lard and butter and refrigerate 30 minutes. Dust work surface with flour. Preheat oven to 325F.
2.Cut lard and butter into dry ingredients using a pastry blender or your fingertips until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time and tossing mixture with a fork to combine after each addition, until pastry holds together when pinched.
3.Gather pastry into a round disk, wrap in plastic wrap, and refrigerate for 15 minutes or until ready to use.
4.Roll out dough to a 12-inch round. Transfer to a 9-inch pie pan. Fold any excess dough that hangs below pan rim on top of rim so you have enough to crimp. Cut off excess to patch any holes or tears.
5.Refrigerate for 15 minutes before filling or prebaking. Lay a sheet of aluminum foil over dough and carefully scatter pie weights in pan.
6.Bake on middle rack for 12 to 15 minutes. Remove pie weights and foil, prick bottom of crust with a fork, and bake until bottom of crust appears dry, about 10 minutes




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