I consider myself to be a fairly good cook, but baking is a real challenge for me. I usually buy boxed goods and that’s all I have to do is add water, some eggs, beat it up and pop it in oven. Simple.
True baking is in my opinion an art form. And it’s a science. I clearly do not have what it takes to bake, but with the Holiday’s I do try to make a pie or two. The hardest part about baking pies for me is the crust. This can be a very delicate undertaking. If the crust doesn’t cooperate, lets face it, the pie is no good. This recipe was given to me by my mother and it has been proven to be exactly as the name says.
NO FAIL PIE CRUST. It has worked every time for decades. There is a little bit of difference to this recipe depending on what type of pie you are making. The ingredients are the same, but the process is slightly different. Fruit pies which require a top crust according to my mother, you do NOT need to Pre-Bake the crust. Roll it out, fill it and apply top crust and bake. If you are making a pudding based pie that does not use a top crust you SHOULD Pre-Bake the crust for 15 minutes. These are the little things that I forget or confuse me when I bake. So below you will find my mothers recipe for a NO FAIL PIE CRUST which will ensure a delicious tasting
and flaky crust for your pie.
Note: Recipe is for 1 crust. (double recipe for top & bottom crust)
Pre-heat oven to 350 degrees (or the temperature your recipe calls for)
- 2 cups flour
- 1 ½ teaspoons salt
- ½ a cup oil (vegetable)
- ¼ cup cold milk
Mix all ingredients together and immediately roll it out between 2 pieces of waxed paper
Place in the bottom of pie plate. Repeat or double recipe if top crust is required.
For fruit pies fit dough in pie plate and with a fork poke a few holes into the bottom of the crust & bake for 15 minutes at 350. Remove, let cool for a few minutes, then fill and bake as your recipe requires.
DELICIOUS. Hope you enjoy this family secret.