Goomba wrote:
>
>I always thought that sugar added to a plain piecrust would make it tough?

It tends to make it burn... sugar in a standard pie crust will
caramelize around the edges before the pie is baked through... for a
sweet crust use streusel. I much prefer a streusel topping anyway,
and I never eat the bottom pie crust, it's always soggy. I'm not
much into pies, I much prefer a buckle, a cake bottom and streusel
topping... much easier to prepare too, and it all gets eaten, most
folks leave most of the pie crust. Pie is my least favorite baked
product... I honestly don't understand folk's attraction to a hunk of
flour and lard... well, all ya gotta do is lookit what they married.