Basic Pie Crust

Basic Pie Crust

2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,chopped into chunks
¼ to ½ cup cold water

Use half margarine and half shortening for a fl akier, but slightly more delicate, crust.

This recipe makes enough dough for two single-crust pies (like Cran-Apple Pie or Pump-Can Pie) or for one double-crust pie (like Mixed Berry Pie). Remember that if you only need half a recipe’s worth, you can freeze the other half of the dough for up to 2 weeks.

If using a food processor, pulse together fl our, salt, sugar and margarine until margarine is blended and mixture resembles a coarse meal. With food processor running, add just enough cold water to form a soft dough. Dough should hold together but not be sticky.

If making by hand, in a large bowl, combine fl our, salt and sugar. With a fork or pastry cutter, cut in margarine until mixture resembles a coarse meal, with pieces no bigger than the size of a pea. Add just enough cold water and mix until a smooth dough pulls together. Dough should hold together but not be sticky.

Divide dough into two discs and wrap in plastic wrap. Chill in the fridge for at least 1 hour before using, or freeze for up to 2 weeks. Keep dough in the fridge until you’re ready to use it.

Yield: 2 CRUSTS
Prep time: 5 MINUTES ACTIVE, AT LEAST 1 HOUR INACTIVE