Southern Sweet Potato Pie & Miracle Flaky Lard Crust

By RoketJSquerl

Ingredients

• Filling Ingredients:
• 4 Tablespoons Unsalted Butter (1/2 stick) at room temperature
• 3/4 Cup Light Brown Sugar
• 2 Tablespoons Honey
• 1 1/2 Teaspoons Each Lemon Juice and Orange Juice
• 1 1/2 Cups Sweet Potatoes (about 2 Large), roasted and mashed (Note: I passed the sweet potatoes through a hand-cranked food mill for a silkier result)
• 2 Large Eggs, slightly beaten
• 1/2 Cup Canned Evaporated Milk
• 1 1/2 Teaspoons Each Grated Lemon and Orange Zest
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Grated Nutmeg
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Allspice
• Miracle Flaky Lard Crust:
• From "the Pie and Pastry Bible" by Rose Levy Beranbaum
• 1 1/3 Cups Plus 4 Teaspoons Pastry Flour or All-purpose Flour
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Baking Powder
• 1/2 Cup Cold Lard
• 1/4 Cup Ice Water
• 4 Teaspoons Cider Vinegar
• Whole Wheat Flour for Rolling

Details

Servings 6

Preparation

Step 1

For the Filling and Baking the Pie: Preheat oven to 450 degrees. In a large mixing bowl, using a mixer, cream butter and brown sugar. Beat in honey and juices. Add sweet potatoes and eggs and beat until incorporated. Add rest of ingredients and beat until smooth. Pour mixture into pie shell. Bake for 15 minutes, then reduce heat to 325 and continue to bake for 30 minutes more, or until knife inserted in middle comes out clean.

Method for the Pastry Crust: Place a mixing bowl in freezer to chill. Place flour, salt and baking powder in a zip-style gallon-size freezer bag and mix together. Using a melon baller, scoop balls of the lard directly into the flour, shaking bag occasionally to distrubte and cover them with the flour. Seal bag. If room is warm and lard starts getting very soft, place bag in freezer for about 10 minutes. If it is still firm but squishable once it's all been added, using a rolling pin, roll over exterior of bag, until lard is in thin flakes. Place bag in freezer for at least 30 minutes. Empty flour mixture into cold bowl, scraping sides of the inside of the bag. Set bag aside. Gently pour on ice water and vinegar, tossing gently with a rubber spatula to incorporate evenly. Spoon mixture back into plastic bag. With one hand in the bag and the other on the outside, knead mixture by alternately pressing it with knuckles and heels of both hands, until mixture holds together in one piece and feels slightly stretchy when pulled. Remove dough from bag and place it on a sheet of plastic wrap.

Sprinkle both sides with whole wheat flour. Cover with plastic, flatten dough into a disc and refrigerate for at least 45 minutes. Will keep refrigerated up to 2 days; frozen, up to 3 months. When rolling dough, you may roll directly on work surface or on plastic wrap. Sprinkle with whole wheat flour as needed to keep from sticking; don't worry, the whole wheat will not toughen dough and instead give it extra crunch.