Jiffy Pie Crust Mix

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Jiffy Pie Crust Mix

Jun 19, 2008 (Updated Jun 19, 2008)
Review by  
Rated a Very Helpful Review

Pros:Just add water

Cons:none noted

The Bottom Line: Pie crust is the one facet of cooking many cooks feel hesitant to try. Using the Jiffy Pie Crust Mix can do much to allay some of that hesitancy.



Dessert pies: Fruit pies, pudding pies, delicious, fragrant and ready to eat. Meat pies, main course pies. Pie is a delicious food whether eaten for dessert, as a snack or as the main dish of the meal. The flavor of Jiffy Pie Crust is delicate to serve as a compliment to enhance the filling rather than to be a stand alone flavor.

The blurb on the Jiffy mix box says -Just add water, bakes 2 crusts.- Jiffy Pie Crust Mix produces a lovely –short- pastry that is elastic to the touch making it easier to manipulate, roll, form in the pie baker. Elasticity, shortness and flavor are all signature of excellent pastry.

Pie crust IS simple to make from scratch, flour and shortening, whether animal shortening or vegetable mixed with water. However I do like using the prepared mix, everything is measured and ready to go. For working people mixes are an enormous help.

NOTE: Jiffy Pie Crust Mix is made with animal shortening.

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INGREDIENTS: WHEAT FLOUR, ANIMAL SHORTENING

CONTAINS: WHEAT

Nutrition Information
Calories 80
Fat 5g
Cholesterol 5g
Sugar 0
Sodium 120mg
Carbohydrates 8g
Protein 1g
======================

There are a variety of crust methods which can be used when making pie: rolled crust, pat in place crust, one crust or two crust pie, pre baked crust or fill and bake.

The filling determines in part whether the pie will be a one crust/bottom crust only or a two crust pie.

A one crust pie is often a pudding type pie, or ice cream pie; something that does not need a top crust, these pies may be topped with meringue. Pudding pies are often created by pouring the pudding into a formed and pre baked pie crust.

A two crust pie is one having, a crust on bottom and then one covering the filling; generally these are fruit pies, meat pies and the like. In general the pastry will be placed in the pie plate, the filling added, top crust set in place and then the pie baked, with filling and crust baking at the same time.
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Directions for mixing the crust using a Jiffy Mix

Pre Heat Oven to 450°

9-Inch One-Crust Pie
1/2 mix
2 T cold water plus 2 t cold water, I generally try to use ice water.

9-Inch Two-Crust Pie
1 packet mix
1/3 C cold water.

1. Use fork, stir pie crust mix and cold water until pastry forms a ball.
2. Flatten ball into round on floured surface. I use a round piece of marble
3. Roll pastry 1 1/2 inches larger than upside-down 9-inch pie plate.
4. Fold in half
5. Place rolled pastry in pie plate.
6. Gently Unfold and fit pastry into plate
7. Press pastry gently but firmly on bottom and side (do not stretch).

Make second round for two-crust pie, set it aside until the first crust is filled

Continue as directed below for Baked Crust, Unbaked Crust or Two-Crust Pie.


One-Crust Pie
Rolled Baked Crust

Gently place the prepared pastry in the pie baker. I use a Corning Ware pie baker.
Fold edge of pastry under, even with rim of plate
Flatten the edge with fork, or pinch to make decorative edge.
Prick bottom and side thoroughly with fork to allow steam to escape.
Bake 8 to 10 minutes or until golden brown.
Cool before filling with pudding, ice cream or filling of choice.

Rolled Unbaked Crust
Gently place the prepared pastry in the pie baker. I use a Corning Ware pie baker.
Fold edge of pastry under, even with rim of plate
Flatten with fork, or pinch to make decorative edge.
Do not prick.
Fill and bake as directed in you favorite recipe. This is method for pumpkin pie.

No-Roll Directions – Pat in Place method
Baked or Unbaked Crust

After stirring pastry in step 1, shape into ball.
Place ball of pastry in center of 9-inch pie plate
Gently press evenly on bottom and side NOT on rim of Pie Baker.
Bake or fill and bake as directed above.

Two-Crust Pie follows the Rolled Unbaked Crust to the fill and bake step
Trim overhanging pastry 1/2 inch from rim.
Pour filling into pastry-lined plate.
Roll second round
Fold in half and cut slits so steam can escape.
Carefully place over filling and unfold. I usually pat water along the lower pastry at pie baker edge. The water helps top pastry seam adhere better.
Carefully form seam by folding and rolling top edge under lower edge, pinch, if seam is not tight juice will escape during baking.

Watch, if seam becomes too browned before pie is baked during the baking process; it may be necessary to place small strips of aluminum foil along seam. Or place aluminum foil strips prior to baking.

Bake as directed in your favorite recipe, removing foil during last 15 minutes.

Jiffy Pie Crust Mix is an easy to use complete mix to which only water needs to be added. Since 1930 the Jiffy company has provided top quality and value for consumers through their baking products. Pie crust is the one facet of cooking that many cooks feel most hesitant to try. Using the Jiffy Pie Crust Mix can do much to allay some of that hesitancy. Happy to recommend.

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Reviewed by Molly’s Reviews
molly martin
===========================

Product Details and Shipping Information from Amazon

Product Features
• Quality and Value since 1930
• Just add water
• Great to have on hand for spur of the moment baking!
• Twenty-four/9 oz boxes

Product Description
Chelsea Milling - 100 years of milling experience for fresh, delicious breakfasts. The best value in the little blue box. Just add water.

Product Details
• Product Dimensions: 15.6 pounds
• Shipping Weight: 16 pounds
• ASIN: B0002BQLKA

$21. 36 In Stock. Ships from and sold by Hometown Favorites.


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