This recipe uses frozen butter or margarine so you can skip the
chilling step and get right at the rolling. I use frozen butter for
biscuits and other pastry as well as for the pie crust. Grating makes
the pieces just the right size to incorporate in the flour.
Pie Crust
2 cups flour
6 Tbsp margarine or butter -- frozen
4 Tbsp vegetable shortening -- Smart Beat trans
fat-free works well.
1 tsp salt
1/4 cup ice-cold water -- approx
Measure flour into a bowl. Add salt and mix. Using large holes of a
grater, grate frozen margarine or butter over the flour. Add
shortening. With pastry blender or fingers, blend until mixture looks
like coarse meal with some lumps. Add water and mix with a fork just
until mixture holds together. Add additional water a tablespoon at a
time if needed.
Roll out 1/2 of dough for bottom crust and the other half for the top
crust.
If not using immediately, wrap the dough in waxed paper or plastic wrap
and refrigerate.
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