3 cups flour
1/4 tsp salt
1/2 cup margarine or vegetable oil
10 tablespoons cold water
1. In a large bowl, combine the flours and salt.
2. Gently blend in the butter with a fork or pastry cutter,
until the flour resembles course meal.
3. Add the water and mix until the dough sticks together and
pulls away from the sides of the bowl.
4. Gently form dough into a disc shape, cover with plastic
wrap, and refrigerate for 30 minutes.
5. Remove shilled dough from the plastic wrap and divide in
half. On a lightly floured surface, roll each half into a
circle large enough to fit and cover a 9-inch pie plate. The
crust is now ready to use.
Note – the crust will be flakier if you
use margarine
