This recipe for a “No-Fail” pie crust is a great opportunity to remind everyone and myself why I’m doing this blog. I wanted to take my Grandma Jackie’s recipe box and get it into a digital format for all her kids and grandkids and great-grandkids so we could all have them and share them. It was important to me to go through all the recipes and make sure they were all included. I didn’t want to edit any out. I will, however, be adding more of her recipes that weren’t in the box – stay tuned for that! But I wanted this site to include ALL the recipes that she had kept in her kitchen. Regardless of wether I thought they were great or not. This is one of those recipes.
Grandma was known for her pies and boy, they were a highlight of every holiday when she was making them. As she grew older, my mom took on the task of baking them, sticking pretty closely to Grandma’s way – especially with the crust. When I came across this recipe card I thought maybe this would be a gem! I knew it wasn’t Grandma’s traditional recipe but it’s called “No-Fail.” How could it be bad? Well, when I texted Grandma a quick question about it, I got my first indication that this wasn’t going to be so great. “Oh I don’t think I used that recipe very much,” was what I got back. Uh-oh.
This recipe, while called “No-Fail Pie Crust” is very similar to (if not exactly the same as) a traditional hot water pie crust. In the instructions below, I’ve tried my best to explain how to do it and included some helpful hints along the way. This crust though was VERY dry when it was time to get it into to balls so I added a bit more milk. Maybe another whole tablespoon. You might need to really watch how much flour you add – be sure to measure it properly and very lightly fill your measuring cup. Do not scoop your flour and do not pack it in! And be ready to add another bit of milk if you need it to come together. You definitely don’t want it wet though, so be careful.
With a lot of attention and work, I could get this crust to work and made a pretty decent pie with it. For the filling, I used this apple pie recipe from Epicurious. But I will go back to regular pie crusts and will follow Grandma’s lead and “not use this recipe very much.” LOL If you wanna give it a try though, please let me know how it goes for you in the comments below and share a picture with me on Instagram (@bdhbakes).