Secret Recipes? I will share a perfect pie crust and filling great for Holidays!

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I have relatives that are stingy with a good recipe. When I find or create something really good, I want to share it. I don't really understand these recipe horders... they act like it's an Ancient Chinese Secret or something, when 1/2 of the time I can taste what's in it! Here is an awesome never, Never Fail Pie Pastry ~ submitted by Elaine @ allrecipes.com You cannot over-knead this, so it's great for newbies! I made it with another allrecipe recipe for Down South Sweet Potato Pie and added a pinch of pumpkin pie spice to the crust. It was perfect the day I made it AND after being frozen for months! INGREDIENTS: 2 cups all-purpose flour 1 teaspoon white sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 cup lard 1/3 cup cold water 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar ---------------------------------------------------------------- DIRECTIONS: In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week. MY NOTES: I used this crust for all of my pies this Thanksgiving! I did alter it a little though. I used butter-flavored shortening instead of lard. I also added 1 tsp. of pumpkin pie spice to the dry ingredients. On the filled, unbaked pie, I brushed on milk for shine and sprinkled cinnamon & sugar mix, for a sweeter crust. I keep the cinn. & sugar mix in a shaker for toast...it's probably 1 to 3 ratio of cinn. to sugar. I did cover my crust w/foil until final 20 minutes because some of my pies had to bake for over an hour! This was my first time baking pies and they were all perfect!!! I used some of the pastry within 20 minutes and others were refrigerated for a couple days and even frozen ~ it was all very workable dough! This is awesome with my altered version of the Down South Sweet Potato Pie recipe ***** for both! This crust is a definate keeper! Here's the Down South Sweet Potato Pie recipe too: INGREDIENTS: 8 ounces cream cheese, softened 1 1/4 cups granulated sugar 2 large eggs 1 (15.5 ounce) can mashed yams 1 (12 fluid ounce) can evaporated skim milk 1 tablespoon pumpkin pie spice 2 (9 inch) deep-dish pie shells 2 cups coarsely chopped pecans 2/3 cup packed light brown sugar 4 tablespoons melted butter Lightly whipped cream (optional) ---------------------------------------------------------------- DIRECTIONS: Heat oven to 425 degrees F. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream. NOTE: If mashed yams are unavailable, puree a drained 16-ounce can of whole yams in a food processor until smooth. MY NOTES: This was my first ever pie and perfect! I was a born baker, so I did alter it a lil. I used 2 16 oz. Bruce's canned pineapple-orange sweet potatoes, drained & mashed, instead of 1 can of mashed yams... I also added 1 Tsp. of vanilla extract to the mix. Instead of suggested topping ~ I baked this for an extra 10-15 min. w/mini marshmellows and chopped pecans sprinkled on top.((until mellows are lightly browned and puffy)) It made for a pretty pie! This recipe was great w/the never never fail pie pastry (again, altered) I rate ***** for both! I had tons of compliments and will continue to make this for every major holiday! I JUST LOVE ALLRECIPES.COM BECAUSE YOU CAN CHANGE THE SERVING SIZES, SEARCH RECIPES BY KEYWORD, INGREDIENTS YOU WANT OR DO NOT WANT AND YOU GET A RECIPE BOX ONLINE TO SAVE your FAVORITES! Now, it's your turn to share.... go ahead I won't tell ; )