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2 (9-INCH) PIE CRUST YIELD
3-1/2 cups unbleached white flour
2 eggs
1/2 tsp. salt
8 to
9 oz. margarine (room-temp.)
2 to
4 tbsp. water
VARIATION
for dessert crusts, add
1/3 cup sugar
Place flour on a clean counter top. Make a hole in the center of the flour. Place eggs, salt and margarine in the hole. Working from the center first, slowly mix ingredients by hand. Work dough with palm of hand, pushing downward until dough is no longer sticky. Add a little water, when necessary, to keep dough together. After a few minutes, dough should clean the counter top and not be sticky.
Place dough in a bowl, cover, and keep in refrigerator to cool. When ready to use, roll 1/2 dough on a floured board to 1/8 inch thick. Place dough in a pan. Use as directed in recipes.
VARIATION
Add sugar to flour before mixing with other ingredients.
3-1/2 cups unbleached white flour
2 eggs
1/2 tsp. salt
8 to
9 oz. margarine (room-temp.)
2 to
4 tbsp. water
VARIATION
for dessert crusts, add
1/3 cup sugar
Place flour on a clean counter top. Make a hole in the center of the flour. Place eggs, salt and margarine in the hole. Working from the center first, slowly mix ingredients by hand. Work dough with palm of hand, pushing downward until dough is no longer sticky. Add a little water, when necessary, to keep dough together. After a few minutes, dough should clean the counter top and not be sticky.
Place dough in a bowl, cover, and keep in refrigerator to cool. When ready to use, roll 1/2 dough on a floured board to 1/8 inch thick. Place dough in a pan. Use as directed in recipes.
VARIATION
Add sugar to flour before mixing with other ingredients.
