(One 9″ Pie)
- 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
1 pkg. “JIFFY” Corn Muffin Mix
- 1 cup flour
- 1/2 cup shortening
- 4-5 Tbsp. cold water
Preheat oven to 400°F.
Combine muffin mix and flour. Cut in shortening until mixture resembles small peas. Sprinkle water over mixture, one tablespoon at a time. Stir with fork until ingredients are moist and hold together. Divide dough in half and form two balls. On floured surface, roll out making bottom crust 1” larger than inverted pie pan. Fold bottom crust in half and fit into an ungreased pie pan. Pour filling into crust. Moisten edge of bottom crust lightly. Place top crust over filling. Trim edge, flute and slit top for venting. Cover with foil. Bake 25 – 30 minutes Remove foil and bake an additional 10 – 15 minutes.
All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.