Pastry (two-crust)
Ingredients
1½ cups flour
½ tsp salt
½ tsp baking powder
1 tbsp brown sugar
½ cup margarine
½ cup ice cold water
Directions
Combine dry ingredients; cut in margarine and then work through until fine crumbs; add water and form into two balls (one slightly bigger than the other). Be careful not to overwork your dough or to handle too much once the water is added. Otherwise, your pastry will be tough. Roll pastry 2” larger than inverted pie plate. Ease pastry in floured pie plate, pressing firmly on bottom and sides.
For empty pie shells, prick base with a fork and bake at 425⁰ for 8 to 10 minutes. If filling with processed filling, bake for 20 to 30 minutes (until golden). For uncooked berries or apple baking time will range from 40 to 50 minutes. Bake until crust is brown and juice begins to bubble through slits
One-crust pie
Ingredients
1 cup flour
½ tsp salt
½ tsp baking powder
1 tsp brown sugar
1/3 cup margarine
1/3 cup ice cold water
Directions
Combine dry ingredients; cut in margarine and then work through until fine crumbs; add water and form into a ball. Roll to fit 8″ or 9″ pie plate as needed.
