Baked Beans and Pie Crust (Recipes)

The Best Ever Baked Beans

Posted by: Brenda J. Wood on: August 22, 2010

Even ‘non-cookers’ will love this recipe for Baked Beans…

1.  Wash and sort 1 pound (2 1/2 cups) white beans. Soak overnight in    lots of water OR boil 5 minutes and allow to soak in the water for  an hour. Drain and discard cooking/soaking water. (This is supposed to prevent “‘gas!”)

2.  Mix beans in large cooking pan with-

1/2 cup chopped bacon

1/2 cup brown sugar

1 tablespoon salt (I use a little less)

1/2 cup chili sauce OR salsa

1 large chopped onion

1/2 cup molasses

1-2 tablespoons prepared mustard

And enough water to cover the soaked beans. Bring to a boil. Put bean mixture in large casserole (OR crock pot). Add enough water to cover.

Bake, covered, in a slow oven (275F) for at least 6 hours OR on on low in crockpot for 6-7 hours. Add hot water as needed to keep beans moist.

This makes a big batch. Freeze any extras in serving size containers.

Stop avoiding the issue. Stop looking for miracle recipes. Pie pastry is not beyond you. Just like life, it is mostly a matter of how you handle it…

So let’s get started.

As soon as I got my first food processor( I’m on my fourth!) I figured out how to make pie pastry in it. You can do it by hand. It just takes longer.

Basic Recipe-Food Processor Pastry

This recipe makes enough for a double crust pie or two or three singles.

2 cups all purpose flour

2/3 cup lard (yes I know!- the pig doesn’t like it either!)

a pinch of salt

1/4 cup ice water

Place flour, salt and shortening in food processor. Process only until mix forms course crumbs. Add the water. Mix only until a ball of dough forms around the blade.

Remove and press by hand into two balls.

Lightly flour your roll-out-pie pastry area. Roll first dough ball into desired size. Place in pan and trim edge.

DO NOT add  these leftover bits to the other ball of pastry. Roll the second ball of dough out on its own.

When all you have left are little bits? THEN you may mix them together and roll them out for a smaller pie, or tarts.


1. It is the mixing of leftovers with new pastry that makes tough chewing.

2. Lightly grease the bottom of the pie pan. This helps cook the bottom crust.

3. Eat with a clear conscience. It’s not like you are making pie every day!

Brenda J. Wood

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