Margarine Pastry - Double Crust
lynnescountrykitchen.net

INGREDIENTS

2 cups unsifted flour
¼ teaspoon salt
2/3 cup margarine
3 tablespoons cold water

Mix flour and salt in bowl. Cut in margarine with pastry blender or 2 knives until mixture is well mixed and fine crumbs form. (DO NOT BE AFRAID OF OVERMIXING). Sprinkle water over mixture while tossing to blend well. Press dough firmly into ball with hands. (If mixture seem crumbly, work with hands until it will hold together).

Divide dough almost in half. Flatten large portion slightly; roll out to 12-inch circle on lightly floured surface. Fit loosely in 9-inch pie pan. Fill as desired. Trim dough ½-inch beyond rim of pan. Fold edges of both crusts under; seal and flute. Bake pie according to filling used.

NOTE - For a pastry high in polyunsaturates, the first fat ingredient listed on the margarine label should be liquid vegetable oil such as corn or soybean.