How To make Jiffy Butter Pie Crust
2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg
This rich,all-butter recipe makes two single piecrusts or one double crust pie; margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen
underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. EDGINGS: ROPE: Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF: Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED: Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. brAIDED: Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere. SUNBURST: Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal. -----
How To make Jiffy Butter Pie Crust's Videos
5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
**WATCH my pie recipes!:
Churro Donuts:
SUBSCRIBE to my Channel:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram: &
* Pinterest:
* Twitter:
* Shop Bigger Bolder Baking Bakeware:
CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
TAMALE PIE | Cheesy Jiffy Cornbread Casserole #recipe
Today I am recreating another version of Tamale Pie but EASY! Some of you have asked for a recipe utilizing Jiffy cornbread mix. This cornbread casserole is cheesy, moist, and savory. This is not a pie or tamales, but it is a tasty cornbread casserole bake. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
???? My COOKBOOK is available online at Barnes & Noble, Target, and Walmart
???? Also here
INGREDIENTS
2 boxes of Jiffy Cornbread mix
2 large eggs
1/2 cup sour cream
1/2 cup green chiles (optional)
1/2 to 2/3 cup whole milk
1 lb lean ground turkey or beef
1 oz envelope of taco seasoning
1/2 tsp smoked paprika
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
8 oz Colby Jack cheese (shredded)
9x13 baking dish
2 Tbsp softened butter for baking dish
• bake uncovered at 375°F for 35 minutes or until cooked
Casserole Recipes
Ground turkey recipe
Easy Recipes to cook at home
Jiffy Cornbread Casserole Recipe
Homemade Thin Crust Pepperoni Pizza/ Jiffy dough
Hey Guys Welcome back to my channel where we Keep It Sweet & Simple! ( K.I.S.S) This Homemade Pizza is Thin crust and delicious!
Ingredients
2 box jiffy pizza dough
Pepperoni
Mozzarella shreds
Cheddar shreds
1 tsp Italian seasoning
1 tsp basil
1 tsp garlic powder
1 tsp nature seasoning (or garlic salt)
Pizza sauce ( of choice)
Flour
Butter
Thanks 4 watching
Follow Me:
Facebook @shesaveganhesnot
Instagram @shesaveganhesnot
#jiffy pie crust is done. #momlife
Pie Crust Recipe and Tips
Pie crusts…..they can certainly cause issues for some people. A struggle to get them right. I know it took me awhile for me to get the recipe to where I love it. Beautiful, flaky, and tastes good. I have definitely ditched the store bought pie crusts. (Never again will I buy one of those!) The big thing is everything needs to be as cold as possible. Don’t work the dough too much, refrigerate the pie dough for a couple hours to overnight. An egg yolk wash makes the best looking finished crust.
Single Pie Crust Recipe:
-1 1/4 cups all purpose flour
-1/4 tsp salt
- 8 TBSP (1 stick) unsalted butter
- 6 to 7 TBSP ice water
- 1 egg yolk
- 1 tsp of water
Mix flour and salt together. Cut cold butter into smaller chunks. Add to flour mixture. Use a pastry blender to incorporate the butter into the flour. You will still see chunks of butter when you finish. Add in 6 to 7 tablespoons of ice cold water. Mix lightly with spoon or fork then knead with hand until dough ball just forms. Wrap in plastic wrap and refrigerate 2 hours to overnight. Pull out of fridge when ready to use. Roll out quickly and form dough how you like. Make sure whatever filling you are using with the crust is room temperature or cold. Bake according to your recipe’s directions.
If bottom only cooked crust is what you need, roll out and form dough to the bottom of a 9 inch pie pan. Prick with a fork several times and blind bake it. Preheat oven 425 degrees and bake for 11-15 minutes. Watching the edges for too much browning.
Easiest Pie Crust Ever
I made a new video of just how to make the easiest pie crust EVER without any filling! You will be shocked at how easy it is! Get your kids and/or grandkids in the kitchen and let them help! Y'all go make you some! ????????????
#OurHumbleAbode #EasiestPieCrustEver #piecrust #easy #yallgomakeyousome
Easiest Pie Crust Ever!
1 1/2 cup flour
1 heaping TBSP sugar
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup whole milk
Mix flour, salt & sugar together in pie plate. Make a well in the center of the mixture. Pour oil & most, but not all of the milk into well & stir with a fork. If dough is too dry, add more milk a tad at a time. Dough should not be sticky, but should form a ball easily. Add more flour if needed. Press with hand into pan. If baking for a pudding pie, poke bottom and sides with a fork and bake in a preheated 350 degree oven for 15 - 20 minutes.