Tag: Pie Crust Mix

Lattice Pie

Apple Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 6 cups apples, peeled and sliced
  • 2 Tbsp. margarine or butter
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare two crust pie as directed on package. Place bottom crust in pie pan. In separate bowl, combine sugar, flour and cinnamon. Stir into apples until well coated. Pour mixture into pie crust and dot with margarine or butter. Cover with top crust, seal edges and slit top for venting. Bake 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes.

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Banana Split Pie

Banana Split Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1-3/4 cup milk
  • 1/2 cup chocolate chips
  • 1 Tbsp. oil
  • 2 bananas
  • 1/2 lb. fresh strawberries, sliced
  • 1 can (8 oz.) crushed pineapple, drained (reserve juice)
  • 1 container (8 oz.) whipped topping, thawed
  • 1/4 cup nuts, chopped
  • 1 small jar Maraschino cherries (optional)
  • 1 small jar chocolate sauce (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust mix as directed on package for a one crust pie. Prick bottom with a fork. Bake 10 – 13 minutes. Cool. Combine pudding mix and milk. Blend well and set aside. Melt chocolate chips. Stir in oil. Paint crust with chocolate mixture. Slice bananas into reserved pineapple juice; stir gently. Place half of bananas over chocolate. Spread half of pudding over bananas. Arrange strawberries, pineapple and remaining bananas over pudding. Spread remaining pudding over fruit. Cover with whipped topping, sprinkle with nuts and garnish with cherries (optional). Chill before serving. Drizzle with chocolate sauce after cutting (optional).

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Pie Crust Mix Recipe

Butterscotch Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 or 5 Tbsp. cold water

Filling

  • 1-1/4 cup dark brown sugar, firmly packed
  • 1/3 cup cornstarch
  • 2 cups milk
  • 3 egg yolks
  • 6 Tbsp. margarine or butter
  • 1-1/2 tsp. vanilla extract
  • pinch of salt

Topping

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare and bake pie crust mix as directed on package for a one crust pie. For filling, in medium saucepan, combine brown sugar and cornstarch; stir in milk until smooth. Cook on medium, stirring constantly until mixture thickens and comes to a boil. Remove from heat. In separate bowl, beat egg yolks with fork. Add to pudding mixture a small amount at a time, stirring rapidly to prevent lumps. Return to heat and stir until thickened. Do not boil. Stir in margarine or butter, vanilla and salt. Pour into crust. Reduce heat to 425°F. For topping, combine egg whites and cream of tartar. Beat on high until frothy. Slowly add sugar a little at a time; beat until stiff peaks form. Spread over filling. Bake 3 – 5 minutes or until lightly browned.

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.

Lemon Meringue Pie

Lemon Meringue Pie

(One 9″ Pie)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 6 Tbsp. cold water

Filling

  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter

Meringue

  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool. For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter. Transfer mixture to a non-aluminum saucepan. Stir constantly over medium until mixture is thick and starts to bubble. Boil for 1 minute. Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup. In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form. Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.

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.

Pie Crust Mix Recipe

Old Fashioned Apple Dumplings

(6 Servings)

Ingredients:

Dumplings

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 tsp. cinnamon
  • 2 Tbsp. sugar
  • 4 or 5 Tbsp. cold water
  • 6 baking apples, pared and cored
  • 6 Tbsp. margarine or butter

Syrup

  • 2-1/2 cups sugar
  • 1-1/2 cups water
  • 3 Tbsp. margarine or butter
  • 1 tsp. cinnamon
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For dumplings, combine cinnamon and sugar; set aside. Prepare pie crust mix as directed on package. On floured surface, roll out to 18” x 12” rectangle. Cut into six 6” squares. Place apples in center of square. Fill center of each with about 1 teaspoon of margarine or butter and 1 teaspoon of cinnamon mixture. Moisten edges of squares. Fold in opposite corners to center and pinch together. Prick with fork for venting. Place dumplings in pan. For syrup, in sauce pan, combine sugar and water. Add margarine or butter and cinnamon. Bring to a boil. Pour over dumplings. Bake 55 – 60 minutes or until apples are tender.

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.

Pie Crust Mix Recipe

Spinach Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (10 oz.) frozen spinach, thawed and chopped
  • 1/2 lb. Italian sausage, chopped
  • 4 eggs
  • 1 pkg. (8 oz.) mozzarella, shredded
  • 4 oz. ricotta
  • 1/4 tsp. salt
  • pinch of pepper
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Pie Crust Mix

Directions:

Preheat oven to 375°F.

Drain any access water from spinach and set aside. Sauté sausage over medium until browned. Drain off access fat. Prepare pie crust mix as directed on package for a double crust pie. In separate bowl, combine remaining ingredients. Blend well. Stir in sausage. Spread mixture over bottom crust. Cover with top crust, seal edges and slit top for venting. Bake 70 – 75 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.

Pie Crust Mix Recipe

Strawberry Pie

(One 9″ Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 2 Tbsp. margarine or butter, softened
  • 4-5 Tbsp. cold water
  • 6 cups fresh strawberries, divided
  • 1/2 cup water
  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 container (8 oz.) whipped topping (optional)
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Combine pie crust mix and margarine or butter. Blend well. Add 4-5 tablespoons of water (1 tablespoon at a time). Stir with fork until dough holds together. Form dough into a ball. Roll out on well-floured surface to 1” larger than inverted pie pan. Place in pan. Trim edge and flute. Prick bottom and sides of crust with fork. Bake 10-13 minutes. Set aside to cool. In saucepan, combine sugar and cornstarch. Mash enough strawberries to make 1-1/4 cups. Add 1/2 cup water. Stir into sugar mixture. Cook over medium heat, stirring constantly, and bring to a boil. Cook an additional 3 minutes, stirring constantly. Set aside to cool. Slice remaining strawberries and stir into cooled sauce. Mix to coat. Pour into cooled pie crust. Chill and serve with whipped topping (optional).

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.

Fudge Brownie Mix Recipe

"JIFFY" Pinwheel Cookies

(36 – 38 Cookies)

Ingredients:

White Batter

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup powdered sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 Tbsp. sour cream
  • 2 Tbsp. margarine or butter

Chocolate Batter

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 tsp. baking powder
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup margarine or butter, softened
  • 1/3 cup chocolate chips, melted
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Pie Crust Mix
Fudge Brownie Mix

Directions:

Preheat oven to 375°F.

Combine white batter ingredients. Chill for 1 hour. For chocolate batter, combine brownie mix, baking powder and flour. Add egg, margarine or butter and melted chocolate chips. Blend well. Chill for 1 hour. On floured surface, roll out white batter and chocolate batter, separately, to 11” x 9” rectangles. Place chocolate batter on white batter. Roll together half way. Slice off roll and wrap in plastic wrap. Roll together remaining batter and wrap in plastic wrap. Chill for 1 hour. Cut in 1/2” slices and place on ungreased baking sheet. Bake 12 – 14 minutes or until lightly browned.

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.

Old Fashion Peanut Butter Cookies

Old Fashion Peanut Butter Cookies

(35 – 38 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup white sugar, reserve 1/4 cup
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 375°F.  Lightly grease a baking sheet.

Cream brown sugar, 1/2 cup white sugar and peanut butter. Add remaining ingredients. Blend well. Roll into balls the size of a walnut. Roll in reserved sugar and place on baking sheet. With a fork, flatten in a crisscross pattern. Bake 10 – 12 minutes.

Spider Cookies – In addition to the ingredients above, you will need:

  • 3 dozen chocolate truffle balls
  • 1/2 cup chocolate chips
  • candy eyes

Prepare cookies as directed on package, except do not flatten. Bake 12 – 14 minutes. After removing from oven, let cool 1 – 2 minutes. Press a round cavity in the center of each cookie. Remove from baking sheet to a wire rack. Cool completely. In a microwave bowl, melt chocolate chips for 30 seconds; stir. If chips are not melted, microwave for an additional 30 seconds. Transfer to piping bag. Put a small amount of chocolate in center of each cookie. Place 1 chocolate truffle ball onto chocolate. Attach eyes with a small dot of chocolate. Use remaining chocolate to pipe legs, 8 on each.

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.

Pie Crust Mix Recipe

"JIFFY" Pecan Cookies

(25 – 30 Cokies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg yolk
  • 2 oz. cream cheese
  • 2 tsp. vanilla extract
  • 1 cup powdered sugar
  • 1 cup pecans, chopped
  • 3/4 cup chocolate chips (optional)
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream egg yolk, cream cheese and vanilla. Add pie crust mix and powdered sugar. Blend well. Stir in pecans and chocolate chips (optional). Roll into 2” balls and place on baking sheet. Bake 12 – 14 minutes.

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Pumpkin Lush

Pumpkin Lush

(24 – 30 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/4 cup sugar
  • 1-1/2 cups pecans or walnuts, chopped
  • 4 – 5 Tbsp. cold water

Cream Cheese Layer

  • 2 pkgs. (8 oz) cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup whipped topping, thawed

Pumpkin Layer

  • 2 pkgs. (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup pumpkin
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice

Topping

  • 2 cups whipped topping, thawed
  • 1/4 cup pecans or walnuts, chopped
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Combine pie crust mix, sugar and pecans or walnuts. Add water, combine until crumbly.  Press in bottom of ungreased 13” x 9” baking pan.  Bake 14 – 15 minutes.  Set aside to cool.  For cream cheese layer, combine cream cheese, powdered sugar and whipped topping.  Spread over crust.  For pumpkin layer, combine pudding mix and milk.  Beat for 2 minutes. Add pumpkin, sugar, vanilla extract and pumpkin pie spice.  Beat an additional 30 seconds or until combined.  Spread over cream cheese layer.  For topping, spread whipped topping over pumpkin layer and sprinkle with pecans or walnuts.  Refrigerate for 2 – 3 hours before serving.

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.

Pie Crust Mix Recipe

Old Fashion Cherry Pie

(One 9" Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 2 cans (14.5 oz.) tart cherries, drained
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 tsp. almond extract
  • 1 Tbsp. margarine or butter
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Prepare pie crust as directed on package for a two crust pie. Place bottom crust in pie pan. Combine cherries, sugar, flour and almond extract. Pour mixture into pie crust and dot with margarine or butter. Cover with top crust, seal edges and slit top for venting. Bake 10 minutes. Reduce heat to 375°F and bake an additional 30-35 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.

Pasties

Pasties

(6 Pasties)

Ingredients:

  • 3 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup warm water (80°F to 90°F)
  • 1 beef bouillon cube
  • 1/2 tsp. smoke flavor
  • 1 lb. ground beef
  • 2 cups potatoes, peeled and diced
  • 1 cup rutabaga, peeled and diced
  • 1/2 cup carrots, peeled and minced
  • 1/2 cup onion, diced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup margarine or butter, divided
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.

Combine warm water, bouillon cube and smoke flavor; set aside. Combine ground beef, potatoes, rutabaga, carrots, onion, salt, pepper and 6 tablespoons of the bouillon mixture. Prepare one package of pie crust mix as directed on package. Divide dough in half and shape into balls. On lightly floured surface, roll each out to 8″ circles. Place 3/4 cup of meat mixture onto one side of each. Dot each with butter. Lightly moisten edges with water. Fold dough over filling and press edges together to seal. Fold edges under; crimp with fork. Slit tops or poke with fork for venting. In separate bowl, beat egg and 1 tablespoon of water together. Brush over tops of dough. Bake 15 minutes. Reduce heat to 375°F and bake an additional 20 – 25 minutes or until crust is golden. Repeat with the remaining two packages of mix.

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.

Fudge Sundae Pie

Fudge Sundae Pie

(8 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 Tbsp. peanut butter
  • 3-4 Tbsp. cold water
  • 1/4 cup chopped nuts, reserving 1 Tbsp. for topping (optional)

Filling

  • 1 jar (11.75 oz.) fudge topping
  • 1/4 cup peanut butter
  • 3 Tbsp. light corn syrup
  • 1 qt. ice cream, softened
  • 1 container (8 oz.) whipped topping, thawed
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Pie Crust Mix

Directions:

Preheat oven to 450°F.

Cream together pie crust mix and peanut butter. Add water and nuts (optional). Stir until dough holds together. Form into a ball. Roll out to fit an ungreased 9” pie pan. Prick well with fork and bake 10 minutes. Set aside to cool. For filling, mix together fudge topping, peanut butter and corn syrup. Blend well. Spread half of filling on top of crust. Spread ice cream over filling. Stir remaining fudge mixture briskly to thin out slightly. Spread over ice cream. Cover with whipped topping and reserved nuts (optional). Freeze. Remove from freezer 15 minutes before serving for easier cutting.

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.

Cherry Pie

Cherry Pie

(One 9" Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • 2 cans (14.5 oz) tart cherries, drained
  • 1-1/3 cups sugar
  • 3 Tbsp. quick-cooking tapioca
  • 1/4 tsp. almond extract
  • 1 Tbsp. margarine or butter, softened
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Combine cherries, sugar, tapioca and almond extract.  Let set for 15 minutes.  Prepare pie crust as directed on package for a two crust pie.  Dot filling with margarine or butter.  Cover with top crust, seal edges and slit top for venting.  Bake 15 minutes. Reduce heat to 375°F and bake an additional 35 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.

Pie Pops

Pie Pops

(8 – 10 Pops)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • Approx. 1/4 cup pie filling of your choice
  • 8 – 10 lollipop sticks
  • 1 egg
  • 3 Tbsp. sugar (optional)
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Grease a baking sheet.

Prepare pie crust as directed on package. On floured surface, roll out to 1/8” thickness. Using a 3” circular cutter, cut out 16 – 20 pieces. Place half on baking sheet. Place 1 teaspoon of filling on each. Gently press one stick onto each, about 1/4 inch from the top. Using your finger, wet the edge with water. Place other half of dough piece over filling. With fork, gently press together around entire edge. In separate bowl, beat egg. Brush pies with egg and sprinkle with sugar (optional). Cut two slits in tops for venting. Bake 14 – 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.

"JIFFY" Strawberry Tart

"JIFFY" Strawberry Tart

(10 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3 Tbsp. powdered sugar
  • 1 egg yolk
  • 3 to 4 Tbsp. water

Filling

  • 2 pkgs. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar

Topping

  • 1 can (21 oz) strawberry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 450°F. Grease and flour an 11” tart or quiche pan.

Combine pie crust mix and powdered sugar.  Blend in egg yolk and water until soft dough forms.  On floured surface, roll out to a 12” circle.  Place in pan and prick with fork.  Bake 8 – 10 minutes or until lightly browned.  Set aside to cool.  For filling, beat cream cheese on high until creamy.  Add powdered sugar.  Blend well.  Spread over crust.  Refrigerate for 1 hour.  Top with pie filling.  Refrigerate until ready to serve.

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.

Gingerbread Cookies

Gingerbread Cookies

(12 – 14 Cookies)

Ingredients:

Cookies

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 egg
  • 3 Tbsp. dark molasses

Royal Icing

  • 2 pasteurized egg whites
  • 1/2 tsp. cream of tartar
  • 2 tsp. water
  • 3-3/4 cups powdered sugar
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Combine pie crust mix, powdered sugar, ginger, cinnamon and nutmeg. Add egg and molasses. Mix until blended. Wrap in plastic wrap and refrigerate for at least 1 hour. On floured surface, roll out to 1/4” thickness. Cut into desired shapes and place on ungreased baking pan. Bake 7 – 10 minutes. Cool cookies on wire rack. Decorate with royal icing. 

Variation: Gingerbread Men can be turned upside down and made into reindeer.

Combine all ingredients. Beat on low until stiff peaks form. Add a few drops of water if too stiff or a small amount of powdered sugar if too runny. Color with food coloring (optional). Use immediately or cover with a damp cloth to keep from drying out.

 

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Easy Coconut Cookies

Easy Coconut Cookies

(25 – 29 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1-1/2 cups powdered sugar
  • 1/4 cup flour
  • 1/4 tsp. almond or vanilla extract
  • 1 egg
  • 2 cups flaked coconut
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Mix all ingredients on low until combined. Roll into 1” balls. Place on ungreased baking sheet 1” apart. Bake 14 – 16 minutes or until lightly browned.

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Pastry Baked Brie

Pastry Baked Brie

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 pkg. (3 oz.) cream cheese, softened
  • 1 pkg. (8 oz.) Brie cheese, round (4-1/4″)
  • 1 egg
  • 1 tsp. water
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Pie Crust Mix

Directions:

Preheat oven to 400°F.

Mix pie crust mix with cream cheese.  Blend well making a soft dough.  Wrap in plastic wrap and refrigerate for 30 minutes.  Remove and divide in half.  On floured surface, roll out each half to 1/8” thick.  Cut a 7” pastry circle from each.  Place one on ungreased baking sheet.  Place Brie in center of pastry.  Lightly moisten edges.  Place other pastry circle on top.  Pinch edges together lightly to seal.  In separate bowl, beat egg and water together.  Brush mixture over top and sides of pastry.  Bake 15-20 minutes or until lightly browned.  Remove from baking sheet immediately.  Let rest 15 minutes to allow cheese to set.  Serve warm with apples or crackers.

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.

Pie Crust Mix Recipe

Pistachio Pudding Squares

(24 – 30 Servings)

Ingredients:

  • 1 pkg “JIFFY” Pie Crust Mix
  • 1 cup nuts, chopped
  • 4 – 5 Tbsp. cold water
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) whipped topping, divided
  • 3 pkgs. (3.4 oz) instant pistachio pudding mix
  • 2-1/2 cups cold milk
  • 1/2 cup pistachio nuts, chopped
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Combine pie crust mix and nuts.  Add water; stir until combined.  Press in bottom of ungreased 13” x 9” pan.  Bake 14 – 15 minutes.  Set aside to cool.  Combine cream cheese, powdered sugar and 1/3 of the whipped topping.  Spread mixture over crust.  Combine pudding mix and milk.  Beat with whisk for 2 minutes.  Spread over cream cheese mixture.  Spread remaining whipped topping over pudding mixture.  Sprinkle with pistachio nuts.  Refrigerate for 2 – 3 hours before serving.

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.

Pie Crust Mix Recipe

Peanut Butter Cups

(35 – 40 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup peanut butter
  • 1 egg
  • 35 – 40 mini peanut butter cup candies
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a mini muffin pan.

Combine pie crust mix, brown sugar, peanut butter and egg. Blend well. Roll into 1” balls. Press into bottom of muffin cups. Bake 10 – 12 minutes. Remove from oven and immediately place peanut butter cup in the center of each. Cool slightly before removing from pan.

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.

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

(10 – 12 Servings)

Ingredients:

Cookies

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder
  • 1/2 tsp. instant coffee or espresso
  • 2/3 cup powdered sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 Tbsp. sour cream

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Filling

  • 1-1/2 cups marshmallow creme
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
  • assorted sprinkles

Chocolate Glaze

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Grease a baking sheet.

For cookies, combine butter, cocoa and coffee or espresso powder.  Stir well and set aside for 15 minutes.  In separate bowl, combine pie crust mix and powdered sugar.  Add cocoa mixture, egg, vanilla and sour cream.  Mix until dough forms.  On floured surface, roll out to 1/4” thickness.  Cut into desired shapes.  Bake 8 – 10 minutes.  Cool.  In saucepan, combine simple syrup ingredients.  Over medium heat, bring to a boil, stirring until sugar has dissolved.  Brush tops of cookies with syrup.  For filling, cream marshmallow crème and shortening.  Add powdered sugar and vanilla.  Mix well.  Spread on flat side of half of cookies.  Top with remaining cookies.  Dip edge in sprinkles (sprinkles will stick to filling).  For glaze, place chocolate chips in bowl.  Heat cream and pour over chocolate chips.  Let set for 1 minute to melt.  Using a whisk, stir well.  Drizzle over cookies.

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.

Savory Tomato Pie

Savory Tomato Pie

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3 medium to large tomatoes (any color combination), sliced
  • 8 oz. mozzarella, sliced
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • olive oil
  • 1/4 cup basil leaves, sliced
  • 1 egg
  • 1 Tbsp. water
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Pie Crust Mix

Directions:

Preheat oven to 425°F.  Lightly grease a 12” pizza pan or line with wax paper.

Prepare pie crust mix as directed on package (do not divide).  On floured surface, roll out to a 10” circle.  Place on pan.  Layer tomatoes and cheese in center, leaving a 3” border.  Sprinkle with salt, pepper and pepper flakes.  Fold edge of dough inward, slightly over toppings.  Drizzle oil over top of pie.  Combine egg and water.  Mix well with fork.  Brush on edge of pie.  Bake 33 – 37 minutes.  Scatter basil leaves on top. 

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.

Pie Crust Mix Recipe

Noodles

(4 – 6 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 cup flour
  • 2 eggs
  • 1/3 cup cold water
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Pie Crust Mix

Directions:

Combine pie crust mix and flour.  Add eggs and water.  Knead to form a soft dough.  Roll into a ball.  Cover and let rest for 10 minutes.  On floured surface, roll out to 1/8” to 1/4” thickness.  Cut into thin strips.  To cook, bring salted water to a boil.  Drop in noodles and cook until tender, about 10 – 12 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.

Mini Fruit Pizza Cookies

Mini Fruit Pizza Cookies

(15 – 18 Cookies)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 2 tsp. sour cream
  • 1 egg
  • 1 tsp. imitation butter flavor

Frosting

  • 8 oz. cream cheese, softened
  • 1 jar (7 oz) marshmallow creme

Topping

  • assorted fresh fruit of your choice, peeled and sliced
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Lightly grease a baking sheet.

Combine all crust ingredients and blend well.  Chill for 1 hour.  On floured surface, roll out to an 1/8” thickness.  Cut in desired shapes with cutter and place on baking sheet.  Bake 8 – 10 minutes or until lightly browned.  Cool.  For frosting, combine ingredients.  Blend well.  Spread over cookies.  Top with fruit.

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.

"JIFFY" Cherry Cheesecake Pie

Cherry Cheesecake Pie

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg white, room temperature

Filling

  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 2 pkgs. (8 oz) cream cheese, softened
  • 1 egg
  • 1/2 tsp. almond extract
  • 1 can (21 oz) cherry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Prepare pie crust as directed on package for a two crust pie.  Place bottom crust in 9” pie pan and refrigerate.  Roll out remaining dough onto plastic cutting board and cut into half inch wide strips. Cover with plastic wrap and refrigerate.  For filling, combine sugar and cornstarch.  Add cream cheese and mix on medium until smooth.  Add egg and almond extract. Mix on low until combined.  Spread filling into pie shell.  Spread cherry filling on top.  Beat egg white with a whisk until foamy.  Brush onto strips.  Arrange about eight strips evenly across pie filling.  Place eight more strips diagonally over the first strips to form a lattice top.  Trim and press ends to bottom crust.  Brush rim with remaining egg white.  Bake 50 – 60 minutes or until crust is lightly browned and filling is bubbling.  Cool and refrigerate before serving.

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.

Holiday Sugar Cookies

Holiday Sugar Cookies

(12 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 tsp. sour cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Combine all ingredients.  Blend well.  Chill 1 hour.  On floured surface, roll out to 1/8” thickness.  Cut in desired shapes and place on ungreased baking sheet.  Bake 8 – 10 minutes or until lightly browned.  Cool and frost (optional).

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.

Pie Crust Mix Recipe

Two Crust Pie

(One 9" Two Crust Pie)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp cold water
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Pie Crust Mix

Directions:

Preheat oven to 425°F.   

ADD 4 – 5 Tbsp. cold water to pie crust mix (1 tablespoon at a time).  Stir with fork until dough holds together.  Form into two balls. 

ROLL out bottom crust on well floured surface making about 1” larger than inverted pie pan.  Fit into pie pan. 

POUR filling into crust.  Roll out top crust.  Moisten edge of bottom crust.  Place top crust over filling and slit top for venting. 

TRIM edge and flute.   

BAKE as directed for filled pie. 

One Crust Pie:  Prepare 1/2 pkg. and use half of the water.  Mix as directed.  Prick bottom and side of crust with fork.  Bake at 450°F for 10 – 13 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.