Basic Pie Crust

This classic basic pie crust is very versatile for all your pie-making needs. It holds together
well enough to make lattice tops (like for Raspberry Peach Lattice Pie, page 106) but bakes up
buttery and light.
2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,
chopped into chunks
¼ to ½ cup cold water
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
Diffi culty: G WITH A FOOD PROCESSOR,
GG WITHOUT A FOOD PROCESSOR

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.