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Pie Crust

1 1/2 cup flour
1 tsp. salt
2/3 cup margarine (Do Not Melt)
1/4 cup cold water

Makes: 2 bottom crusts or 1 top and 1 bottom

Put the flour in a large bowl. Add salt and very cold water. (Makes the pastry more flakey) Cut the margarine into the flour, then use a pastry cutter to mix. When margarine is chopped up pretty well you can use your hands to finish mixing. Then divide into 2 piece and roll out for your pie pan.

~trick to not ripping your crust is when you get it rolled out fold your crust in half, then into quarters. Take and transfer to your pie pan and lay out~

~ take your extra pie crusts chunks from the side of the pie and sprinkle sugar mixed with cinnamon, then bake at 350 degrees for 8 minutes ~ A wonderful treat~

Rolling Pin (purchase at Sur La Table) I love the old fashion wooden rolling pins.

Pastry Cutter (purchase at Sur La Table) This is my favorite style of pastry cutter.

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