 |
 |
| Pie Crust Recipe |
 |
|
 |
| 1 1/2 C butter flavored margerine 1 t salt 4 1/4 C flour cold water |
| Sift flour and salt into mixing bowl. Place softened margerine in center. With a fork mix the margerine into the flour until the mixture is the size of peas. Slowly add cold water by tablespoon until dough is damp enough to form into a ball, but not sticky. Kneed together until smooth and elastic. Devide into two balls. Chill for 20 minutes in refrigerator. Roll one ball on smooth, floured surface into thin round. About 1/8" thick.. Fold in half and transfer carefully to pie tin. Fit well into pie tin. For a lidded pie, add filling and place the seceon round on top of pie. Pinch both layers of dough together to form the ridge. Cut off excess dough with a knife. If a decoration is desired, do that BEFORE you transfer the upper layer of dough. If your pie is lidless, fit first round into the pie tin and pinch into ridge around the pie tin. Cut off excess dough, then fill. Makes 2 large crusts ( 2 unlidded, or one lidded ) NOTE; For custard based pies, it is advisable to chill the lined pie tins and fill them with the hot mixture/filling. This way your pie crust won't absorb too much moisture from the filling and won't be soggy :) |
 |