I’ve never been one to make homemade pies because I always have a hard time making pie crusts from scratch. However, yesterday I picked up two boxes of Jiffy Pie Crust Mixes to see if I could make pie crusts with the box mix and to my surprise I could too. The pie crusts came out so tender, I was so happy with the pills and butter and my apple pie was mine.
The reason I needed two boxes of Jiffy Pie Crust Mixes was because I felt that one box of pie crust mix would only make one pie crust, even though the box makes two. Well, I’m glad I got two boxes because my instincts were right. I only got one good solid pie crust mix from one box, which I’m not surprised about since there are only 9 ounces per box of mix, which isn’t a lot. However, the mixers were very affordable and were only around a box of dollars. In a bowl he mixes wheat flour, animal shortening, baking soda, salt and other minerals. When entering, you must add the pie crust mix, so that the pie crust is water, because it mixes dry and powdery like flour with flint moisture. However, I used milk and I’m so happy that my crust came out very tender and chewy.
Now I made the Jiffy Pie Crusts by placing both boxes of mix in a medium mixing bowl and adding about a dozen tablespoons of milk. Then I mixed all the ingredients with a spoon until I got a soft ball of dough. Then I cut the ball of dough in half and put one ball of dough on a floured surface, sprinkled a little flour on top, took my rolling pin e and rolled out until I found a pie crust about ½ inch thick and simply did the same to the other ball of dough to get two lovely pie crusts. After I placed each slice, I carefully placed it on wax paper and rolled it up, and placed it in the refrigerator to cool for 30 minutes while I got my pie filling ready.
Then, when I was ready to make my box, I took my crusts from the cupboard, and carefully rolled one of them, and put it in my greased pie pan, and poured my bad cinnamon into the middle of the filling. After that, I took the second crust, and carefully filling the top of the apple, rubbing it with butter, I took out the edges of the hanging crust, which hung over the side of the dish, and pressed it towards the pan. to help make a nice crust. Then I baked the pie in the oven at 325 degrees for 35 minutes, and I blew my crust for you. it had the lightest and most tender appearance and texture ever.
So, when I went to serve the apple cinnamon pie , the crust was easy to cut and hold well. . Everyone enjoyed a piece and pie-filling alike and wondered how I had shot such a liver, but I didn’t tell them it was my Jiffy secret Pie Crust Mixes.
